southsidekitchen.com
Raspberry and White Chocolate Muffins
Raspberry and white chocolate muffins are truly an anytime meal. This quick and easy recipe will get you from zero to muffin hero in an hour.
Ingredients
- 260 g self-raising flour
- 130 g caster sugar
- 1 egg
- 50 g vegetable oil
- 1 tsp vanilla extract
- 250 ml milk
- 250 g frozen raspberries
- 100 g white chocolate baking chips
Instructions
- Pre-heat oven to 180ºC and line either a large 6-muffin tray or regular 12-muffin tray with individual pieces of baking paper.
- Sift the flour into a large mixing bowl and stir in the sugar. Form a well in the centre.
- Lightly whisk the egg, oil, vanilla and milk until combined. Pour the wet ingredients into the flour and sugar well and gently fold together with a metal spoon until just combined. Add the raspberries and white chocolate chips and gently fold to combine, being careful not to over-mix.
- Spoon the mixture evenly into the muffin pan and bake in the oven for 20-25 minutes for a 12-muffin pan, or 35-40 minutes for a large 6-muffin pan.
- Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
