{"id":81744,"date":"2018-06-29T20:16:48","date_gmt":"2018-06-29T09:16:48","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=81744"},"modified":"2019-03-17T19:40:07","modified_gmt":"2019-03-17T08:40:07","slug":"raspberry-white-chocolate-muffins","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/raspberry-white-chocolate-muffins\/","title":{"rendered":"Raspberry and White Chocolate Muffins"},"content":{"rendered":"<div class=\"comment-rating-field-pro-plugin\"><div class=\"rating-container crfp-group-1\"><span class=\"label\"><a href=\"https:\/\/www.howtocookthat.net\/public_html\/raspberry-white-chocolate-muffins\/#comments\">Rate it  <\/a><\/span>\n\t\t\t       \t\t<span class=\"rating-always-on\">\n\t\t\t\t\t\t\t<span class=\"crfp-rating crfp-rating-4-5\" style=\"width:72px\"><a href=\"#comments\">4.5<\/a>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t<\/span>\n\t\t\t<\/div><\/div>\n<div align=center><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2018\/06\/stop-motion-animation-hand-drawn-ann-reardon-550x306.jpg\" alt=\"muffin recipe animation\" width=\"550\" height=\"306\" class=\"photo\" data-wp-pid=\"81749\" \/><\/p>\n<p>&nbsp; <\/p>\n<p>This is the recipe that started it all.  Friends always ask me for my dessert recipes.  But I have written out this raspberry white chocolate chip muffin recipe so many times that is deserved a video of its own.    I used to make these for our church&#8217;s cafe.  I&#8217;d take the mixture in frozen, uncooked in muffins cases and they would bake them up fresh in the morning.  That way the smell of baking muffins would waft into the room making everyone hungry.  You can do the same if you don&#8217;t need 12 muffins freeze the whole batch in their paper cases in the muffin tin, once they are frozen you can remove them from the tin and place in a plastic bag.  When you feel like a muffin bake one or more at a time, no need to defrost just pop it in the oven frozen.<\/p>\n<div class=\"videoWrapper\"><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/G-v2Ybx5yk0?rel=0\" frameborder=\"0\" allow=\"autoplay; encrypted-media\" allowfullscreen><\/iframe><\/div>\n<p>&nbsp;<\/p>\n<p>It is a simple recipe that I am sure you will be able to make.  I filmed this video using hand drawn stop motion.  Even though it is super short, rest assured it took a very long time to film.  Every frame is a photo and every photo is of a hand drawn picture.  I hope you enjoy it. <\/p>\n<h4>To make these yummy, crunchy-topped, raspberry and white chocolate muffins you will need<\/h4>\n<p>240g (8.47 ounces) or 1 1\/2 cups flour<br \/>\n162g (5.71 ounces) or 3\/4 cup sugar<br \/>\n1\/2 tsp baking powder<\/p>\n<p>1 cup frozen or fresh raspberries<br \/>\n1 cup white chocolate chips<\/p>\n<p>1\/3 cup or 85mL (2.87 fluid ounces) vegetable oil<br \/>\n1 egg<br \/>\nmilk to make up 1 cup or 250mL (8.45 fluid ounces) total liquid<\/p>\n<p><strong>crunchy topping<\/strong><br \/>\n100g (3.53 ounces) or 1\/2 cup white sugar<br \/>\n50g (1.76 ounces) 1\/3 cup flour<br \/>\n75gt 1\/4 cup butter<br \/>\n1 1\/2 tsp cinnamon<br \/>\nThis makes more topping than you need, place any extra in a ziplock bag in the freezer until the next time you make apple crumble or muffins.<\/p>\n<p>Place the flour, sugar and baking powder into a bowl and stir with a whisk.  Add the raspberries and white chocolate chips and mix through.<br \/>\nIn a measuring jug measure out the oil, add an egg and then top up with milk to make 1 cup or 250mL (8.45 fluid ounces) of total liquid.<\/p>\n<p>Pour into the dry mixture and stir until just combined.<\/p>\n<p>Scoop into muffin cases.<\/p>\n<p>To make the crunchy topping place all ingredients into a bowl and run the butter into the flour using your finger tips.  Sprinkle this mixture over the top of the muffins before baking.<\/p>\n<p>Bake at 180C (356 degrees Fahrenheit) for approximately 15 minutes.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2018\/06\/raspberry-and-white-chocoalte-muffins-550x475.jpg\" alt=\"raspberry and white chocolate muffin\" width=\"550\" height=\"475\" class=\"aligncenter size-large wp-image-81748\" data-wp-pid=\"81748\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/06\/raspberry-and-white-chocoalte-muffins-550x475.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/06\/raspberry-and-white-chocoalte-muffins-300x259.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/06\/raspberry-and-white-chocoalte-muffins-768x664.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/06\/raspberry-and-white-chocoalte-muffins-347x300.jpg 347w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\n<h7 class=\"updated\">Copyright \u00a9 2018 Reardon Media Pty Ltd.  All rights reserved. <\/h7><a href=\"https:\/\/www.howtocookthat.net\">How To Cook That<\/a>\n<\/div>\n<p><script type=\"application\/ld+json\">\n{\n  \"@context\": \"http:\/\/schema.org\/\", \n  \"@type\": \"Recipe\", \n  \"name\": \"Raspberry and White Chocolate Muffins\",\n  \"image\": \"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2018\/06\/stop-motion-animation-hand-drawn-ann-reardon-550x306.jpg\",\n  \"description\": \"This is the recipe that started it all. Friends always ask me for my dessert recipes. But I have written out this raspberry white chocolate chip muffin recipe so many times that is deserved a video of its own. I used to make these for our church\u2019s cafe. I\u2019d take the mixture in frozen, uncooked in muffins cases and they would bake them up fresh in the morning. That way the smell of baking muffins would waft into the room making everyone hungry. You can do the same if you don\u2019t need 12 muffins freeze the whole batch in their paper cases in the muffin tin, once they are frozen you can remove them from the tin and place in a plastic bag. When you feel like a muffin bake one or more at a time, no need to defrost just pop it in the oven frozen.\",\n  \"keywords\": \"chocolate frosting recipe, chocolate buttercream recipe, chocolate Italian meringue recipe, chocolate ermine frosting recipe, chocolate ganache recipe, best chocolate icing recipes, ann reardon, how to cook that\",\n  \"author\": {\n    \"@type\": \"Person\",\n    \"name\": \"Ann Reardon\"\n  },\n  \"datePublished\": \"2018-06-29\",\n  \"prepTime\": \"PT10M\",\n  \"cookTime\": \"PT20M\", \n  \"totalTime\": \"PT30M\", \n  \"recipeCategory\": \"dessert, morning tea, afternoon tea, snack\", \n  \"recipeCuisine\": \"American, French, Australian\", \n  \"recipeYield\": \"12\", \n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"servingSize\": \"1\",\n    \"calories\": \"377 cal (1577.37 kilojoules)\"\n  },\n  \"recipeIngredient\": [\n    \"240g (8.47 ounces) (8.47 ounces (240.12 grams)) or 1 1\/2 cups flour\",\n    \"162g (5.71 ounces) (5.71 ounces (161.88 grams)) or 3\/4 cup sugar\",\n    \"1\/2 tsp baking powder\",\n    \"1 cup frozen or fresh raspberries\",\n    \"1 cup white chocolate chips\",\n    \"1\/3 cup or 83mL (2.81 fluid ounces) (2.81 fluid ounces (83.1 millilitres)) vegetable oil\",\n    \"1 egg\",\n    \"milk to make up 1 cup or 250mL (8.45 fluid ounces) (8.45 fluid ounces (249.9 millilitres)) total liquid\"\n  ],\n  \"recipeInstructions\": [{\n    \"@type\": \"HowToStep\",\n    \"text\": \"Place the flour, sugar and baking powder into a bowl and stir with a whisk.\"\n  },{\n    \"@type\": \"HowToStep\",\n    \"text\": \"Add the raspberries and white chocolate chips and mix through.\"\n  },{\n    \"@type\": \"HowToStep\",\n    \"text\": \"In a measuring jug measure out the oil, add an egg and then top up with milk to make 1 cup or 250mL (8.45 fluid ounces) (8.45 fluid ounces (249.9 millilitres)) of total liquid.\"\n  },{\n    \"@type\": \"HowToStep\",\n    \"text\": \"Pour into the dry mixture and stir until just combined.\"\n  },{\n    \"@type\": \"HowToStep\",\n    \"text\": \"Scoop into muffin cases.  To make the crunchy topping place all ingredients into a bowl and run the butter into the flour using your finger tips. Sprinkle this mixture over the top of the muffins before baking.\"\n  },{\n    \"@type\": \"HowToStep\",\n    \"text\": \"Bake at 180C (356 degrees Fahrenheit) (356 degrees Fahrenheit (180 degrees Celsius)) for approximately 15 minutes.\"\n  }],\n\"aggregateRating\": {\n    \"@type\": \"AggregateRating\",\n    \"ratingValue\": \"4.5\",\n    \"reviewCount\": \"18\"\n  },\n\"interactionStatistic\": {\n    \"@type\": \"InteractionCounter\",\n    \"interactionType\": \"http:\/\/schema.org\/CommentAction\",\n    \"userInteractionCount\": \"37071\"\n  },\n\"publisher\": {\n  \"@type\": \"Organization\",\n  \"name\": \"Reardon Media Pty Ltd\"\n  },\n\"dateModified\": \"2019-03-15\",\n  \"video\": {\n \"@type\": \"VideoObject\",\n  \"name\": \"Hand Drawn Stop Motion BAKING Challenge #2 Ann Reardon How To Cook That\",\n  \"description\": \"Hand drawn paper stop motion animation of one of my favourite recipe Raspberry & White Chocolate Muffins with crunchy cinnamon topping\",\n  \"thumbnailUrl\": \"https:\/\/i.ytimg.com\/vi\/G-v2Ybx5yk0\/default.jpg\",\n  \"uploadDate\": \"2018-06-29T09:30:04.000Z\",\n  \"duration\": \"PT1M18S\",\n  \"embedUrl\": \"https:\/\/www.youtube.com\/embed\/G-v2Ybx5yk0\",\n  \"interactionCount\": \"115832\"\n}\n}\n<\/script><\/p>\n \n<h4 align=center>My Cookbook<\/h4>\n<p align=center>\n<a href=\"https:\/\/www.howtocookthat.net\/public_html\/cook-crazy-sweet-creations-cookbook-ann-reardon\/\" target=\"_blank\"><img decoding=\"async\" width=\"40%\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/03\/hardcover-book-mockup-of-a-woman-reading-3409-el1.png\" alt=\"ann reardon crazy sweet creations cookbook\" title=\"Crazy Sweet Creations Cookbook\" style=\"opacity: 0.8; -moz-opacity: 0.8;\" class=\"fade\" \/><\/a>\n<\/br>\nStores that sell my book listed by country:  \n<a href=\"http:\/\/bit.ly\/ARcookbook\" rel=\"nofollow\" target=\"_blank\">http:\/\/bit.ly\/ARcookbook<\/a>\n<\/br>\nAll recipe quantities in the book are in grams, ounces and cups.<\/p>","protected":false},"excerpt":{"rendered":"<a href=\"https:\/\/www.howtocookthat.net\/public_html\/raspberry-white-chocolate-muffins\/\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/06\/stop-motion-animation-hand-drawn-ann-reardon-150x150.jpg\" class=\"alignleft tfe wp-post-image\" alt=\"muffin recipe animation\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/06\/stop-motion-animation-hand-drawn-ann-reardon-150x150.jpg 150w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/06\/stop-motion-animation-hand-drawn-ann-reardon-100x100.jpg 100w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/06\/stop-motion-animation-hand-drawn-ann-reardon-400x400.jpg 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/06\/stop-motion-animation-hand-drawn-ann-reardon-1200x1200-cropped.jpg 1200w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-wp-pid=\"81749\" \/><\/a><p>&nbsp; This is the recipe that started it all. Friends always ask me for my dessert recipes. But I have written out this raspberry white chocolate chip muffin recipe so many times that is deserved a video of its own. I used to make these for our church&#8217;s cafe. I&#8217;d take the mixture in frozen, uncooked in muffins cases and they would bake them up fresh in the morning. That way the smell of baking<\/p>\n","protected":false},"author":1,"featured_media":81749,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[142,152,156],"tags":[31,925,2992,2991,952,3049,3048,3047,3050,3051,281,1773,1468],"_links":{"self":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/81744"}],"collection":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/comments?post=81744"}],"version-history":[{"count":15,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/81744\/revisions"}],"predecessor-version":[{"id":89845,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/81744\/revisions\/89845"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media\/81749"}],"wp:attachment":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media?parent=81744"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/categories?post=81744"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/tags?post=81744"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}