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White chocolate and raspberry muffins recipe
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Indulge in fluffy white chocolate raspberry muffins, a timeless duo bursting with flavor.
Ingredients:
  • 265g (1 3/4 cups) white self-raising flour
  • 140g (2/3 cup) caster sugar
  • 100g white chocolate, finely chopped
  • 125g (1/2 cup) Light Sour Cream
  • 80ml (1/3 cup) milk
  • 100g butter, melted
  • 125g (1 cup) fresh or frozen raspberries (if frozen, partially thaw)
Instructions:
  • Preheat your oven to 200C (180C fan forced). Place large paper cases in eight 80ml (1/3 cup) muffin pans.
  • Sift the flour into a bowl, then fold in the sugar and chocolate.
  • Blend egg, sour cream, milk, and butter in a jug. Combine with flour mixture and stir until just mixed (avoid overmixing). Carefully incorporate raspberries.
  • Divide the mixture evenly into the muffin pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

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