Raspberry & White Chocolate Muffins
Easy
Makes: 12 x 90g
  • Good to go
White chocolate and Ruby work beautifuly in these muffins to give a sweet, fruity and fun feel. Perfect at anytime of the day to create a moment of sunshine and summer vibes.
White chocolate and Ruby work beautifuly in these muffins to give a sweet, fruity and fun feel. Perfect at anytime of the day to create a moment of sunshine and summer vibes.
Shelf life:
3 days
Containing: 2 Components
Demonstration video<span>Raspberry & White Chocolate Muffins</span>

Muffin Batter

Ingredients: Muffin Batter

  • 7.4 oz
    milk
  • 2.6 oz
    Egg
  • 7.6 oz
    caster sugar

Preparation: Muffin Batter

Mix the milk, eggs, sugar, together.

Ingredients: Muffin Batter

  • 10.2 oz
    plain flour
  • 0.4 oz
    Freeze dried raspberry powder
  • 0.1 oz
    baking powder
  • 0.1 oz
    bicarbonate of soda

Preparation: Muffin Batter

Place the flour, freeze-dried raspberry powder, baking powder and Bicarbonate of soda in a mixer and mix together place the flour, freeze-dried raspberry powder, baking powder and Bicarbonate of soda in a mixer and mix together.

Ingredients: Muffin Batter

Preparation: Muffin Batter

Pour in the milk and egg mix followed by the oil then the raspberry pieces and white chocolate chunks.

Pour in a piping bag and set to one side.

Line a muffin tin with 12 cases and pipe evenly into each case.

Bake on 170oc for 20-25 mins.

Tools

  • Bowl(s)

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