Category, , , DifficultyBeginner

Some 'wonky fruit' and a handful of chocolate chips rings the changes and adds a summery twist to a basic muffin mix.

Raspberry and white chocolate muffins
Yields12 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins
 2 Eggs
 125 ml Vegetable Oil
 250 ml Milk
 1 tsp Vanilla Extract
 225 g Sugar
 400 g Plain Flour
 3 tsp Baking Powder
 1 tsp Salt
 125 g Punnet of 'Wonky Raspberries'
 125 g White Chocolate Chips
1

In one bowl, measure out the wet ingredients. First the vegetable oil, then milk, vanilla extract, eggs and sugar. Mix to combine.

2

In a larger bowl, measure out the flour, baking powder and salt.

3

Add the wet ingredients to the dry and stir together before adding in the fruit and chocolate chips.

4

You want some of the fruit to break up a bit so you get nice raspberry streaks through the muffin mix along with an even distribution of chocolate. Make sure it's well combined but try not to overmix.

5

Divide the mixture between the baking cases placed in a deep muffin tray filling to about 2/3 of the way up the paper cases. The mixture will rise as it cooks. You'll get between 12-18 muffins from this mix depending on how big your cases are and how deep you fill them. Ideally, I'm always hopeful for a slightly bulging muffin top, but if they're overfilled, they can collapse over the sides.

6

Bake at 180 C for around 25 minutes, until they've risen and slightly golden. Best to check with a skewer to make sure they're cooked all the way through.

7

Allow cooling on a wire rack until cool enough to handle.

Ingredients

 2 Eggs
 125 ml Vegetable Oil
 250 ml Milk
 1 tsp Vanilla Extract
 225 g Sugar
 400 g Plain Flour
 3 tsp Baking Powder
 1 tsp Salt
 125 g Punnet of 'Wonky Raspberries'
 125 g White Chocolate Chips

Directions

1

In one bowl, measure out the wet ingredients. First the vegetable oil, then milk, vanilla extract, eggs and sugar. Mix to combine.

2

In a larger bowl, measure out the flour, baking powder and salt.

3

Add the wet ingredients to the dry and stir together before adding in the fruit and chocolate chips.

4

You want some of the fruit to break up a bit so you get nice raspberry streaks through the muffin mix along with an even distribution of chocolate. Make sure it's well combined but try not to overmix.

5

Divide the mixture between the baking cases placed in a deep muffin tray filling to about 2/3 of the way up the paper cases. The mixture will rise as it cooks. You'll get between 12-18 muffins from this mix depending on how big your cases are and how deep you fill them. Ideally, I'm always hopeful for a slightly bulging muffin top, but if they're overfilled, they can collapse over the sides.

6

Bake at 180 C for around 25 minutes, until they've risen and slightly golden. Best to check with a skewer to make sure they're cooked all the way through.

7

Allow cooling on a wire rack until cool enough to handle.

Raspberry & White Chocolate Muffins
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