Easy Raspberry & White Chocolate Muffins
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 140 g Caster Sugar (Superfine Sugar)
- 200 g Plain Flour (All-purpose Flour)
- 1 tsp Bicarbonate of Soda (Baking Soda)
- 100 ml Natural Yogurt
- 2 Eggs
- 140 g Butter (melted)
- 1 tsp Vanilla Extract
- 150 g Raspberries
- 100 g White Chocolate Chunks
- 2 tbsp Demerara Sugar
Method
- Preheat the oven to 190ยฐc (170 fan/ 375F/ Gas 5) and line a 12 hole muffin tin with paper cases.
- Place the caster sugar, plain flour and bicarbonate of soda into a large bowl and mix together.
- Mix together the yogurt, eggs, melted butter and vanilla extract in a jug.
- Gently mix the wet ingredients into the dry ingredients then fold in the rasperries and white chocolate.
- Spoon the muffin batter into the muffin cases and sprinkle each one with a pinch of demerara sugar.
- Bake for 18-20 minutes until golden brown.