%2F (-16.67 degrees Celsius)www.howtocookthat.net%2F (-16.67 degrees Celsius)public_html%2F (-16.67 degrees Celsius)hello-world%2F (-16.67 degrees Celsius)&media=http%3A%2F (-16.67 degrees Celsius)%2F (-16.67 degrees Celsius)www.howtocookthat.net%2F (-16.67 degrees Celsius)public_html%2F (-16.67 degrees Celsius)wp-content%2F (-16.67 degrees Celsius)uploads%2F (-16.67 degrees Celsius)2011%2F (-16.67 degrees Celsius)03%2F (-16.67 degrees Celsius)100_3596b-300x225.jpg&description=Raspberry+%26%23038%3B+White+Chocolate+Muffins "Pin It")
| Raspberry & White Chocolate Muffins |
Recipe Type: baking
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Serves: 8 large muffins
I would suggest that you only make this recipe if you have friends coming over or you will end up eating too many of them yourself! This recipe makes 8 generous sized muffins.
Ingredients
- TOPPING
- 1/2 cup white sugar
- 1/3 cup plain flour
- 1/4 cup butter or margarine
- 1 teaspoon ground cinnamon
- MUFFIN MIXTURE
- 1 1/2 cups plain flour
- 3/4 cup white sugar
- 1/2 teaspoon baking powder
- 1/3 cup vegetable oil
- 1 egg
- milk to make 1 cup total liquid
- 1 cup frozen raspberries
- 1 cup white chocolate (I use the bags of nestle white cooking choc buttons)
Instructions
To make the topping place the sugar, flour and butter in a bowl.
Using a knife cut the butter into the flour and sugar until it is in small pieces.
Rub the butter into the flour using your fingers until the mixture looks like crumbs
Gently stir in the cinnamon. Then leave this mixture to one side.
In a measuring cup or jug measure 1/3 of a cup of oil, add the egg and then top up with the milk to make one cup total liquid. Stir with a fork to mix.
Place the flour, sugar and baking powder in a new bowl and whisk (this adds air and gets rid of any lumps).
Add the raspberries and white chocolate and stir.
Pour in the liquid.
Mix until just combined.
Spoon into muffin cases.
Sprinkle the top of each muffin with some of the topping (if you have leftover topping just freeze it for next time in a ziplock bag).
Bake in the oven at 180 degees C for about 20mins or until just firm to the touch.
Eat immediately while the white chocolate is still oozing and the raspberries are warm. Or save for later when the chocolate and the topping are crunchy and delicious.
Serving size: 1 large muffin Fat: 16
Notes
Other yummy filling combinations that I use are:
Blueberry and Toffee (I use one little packet of the werthers hard toffees, smashed and 1 cup of frozen blueberies).
Mandarin and Cranberry with sunflower seeds (1 tin of mandarins drained, handful of dried cranberries and mix some sunflower seeds into the topping).
Apple and Walnut (1 cup tinned pie apple sliced and 1/2 cup of walnuts).
Chocolate Chunk (1 block of cadburies milk choc broken into pieces)
The combinations are endless – just think about the flavours you like and experiment.
sp RSS 
or yt 
sp
nut free macaron recipe 
choc orange macaron recipe
Hi Ann,
Got your website off Hope103.2 Mornings Facebook site. Thanks heaps for all these recipes and info! You’re awesome!
Where do you get those muffin paper cases?
Thank you!
Kim
)
Hi Kim, Thanks for your lovely comment. I purchased the wrappers in bulk from confoil.com.au if you click on the e-shop you should find mini and normal sized ones.
for breakfast many times i have this. once i tried at home but it went wrong. this time i followed your recipe and it was amazing. thanks a lot for this post.
Great to hear sunidhi