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Macadamia, white chocolate and raspberry muffins
Macadamia, white chocolate and raspberry muffins
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Indulge in irresistible white chocolate raspberry muffins for the ultimate sweet treat.
Ingredients:
  • 95g white chocolate
  • 155g caster sugar
  • 300g self-raising flour
  • 80g macadamia
  • 125g raspberry
  • 1 egg, lightly whisked
  • 125ml oil
  • 185ml buttermilk
Instructions:
  • Preheat the oven to 200°C and prepare six Texas muffin pans, each with a 3/4-cup (185ml) capacity, by lining them with paper cases.
  • In a large bowl, mix together white chocolate, sugar, flour, and macadamias. Roughly chop half of the raspberries, then add all the raspberries to the bowl. Stir well to combine and create a well in the center.
  • In a jug, briskly whisk together the egg, oil, and buttermilk. Pour this mixture into the flour and gently stir until just combined. Divide the batter evenly among the pans. Bake in a preheated oven for 20 minutes or until golden and fully cooked. Remove from the oven and let it sit for 5 minutes before serving warm.

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