White Chocolate and Raspberry Muffins
8 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
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 250 g Plain flour
- 2 tsp Baking powder
- 60 g Butter (softened)
- 15 g Granulated Hermestas
- 1 Egg
- 250 ml Whole milk
- 250 g Raspberries
- 50 g White chocolate chips
Method
- Preheat your oven to 170ยฐC/150ยฐC(fan)/325ยฐF/Gas 3.
- Put 60 g Butter and 15 g Granulated Hermestas in a bowl and mix together.
- Whisk in 1 Egg.
- Add 250 g Plain flour, 2 tsp Baking powder and 250 ml Whole milk and mix well.
- Carefully fold in 250 g Raspberries and 50 g White chocolate chips.
- Line a muffin tin with 8 paper cases. Divide the muffin mixture between the paper cases.
- Bake in the oven for about 20-25 minutes, until cooked through. Leave to cool on a rack.