Raspberry White Chocolate Muffins
Servings: 10 Muffins or 24 minis
- 1 1/4 cup flour
- 1 1/2 tsp baking powder
- 1/2 cup sugar
- 1/2 tsp vanilla essence
- 1/2 cup oil
- 1 egg
- 3/4 cup milk
- 3/4 cup frozen raspberries
- 1/2 cup chopped white chocolate chips
- optional for decoration: 1/4 cup white chocolate
Preheat your oven to 180c. Add all your dry ingredients into a bowl and mix lightly with a whisk. Add in the oil, vanilla essence, egg and milk. Whisk until smooth and just combined. Throw in your white chocolate and raspberries and fold in gently with a spoon.
Note: If you're using white chocolate melts, remember to chop them up. I also crush the raspberries slightly so there's little bursts spread throughout the muffins.
Fill each muffin hole till the top. Place in the oven for 15 mins or until lightly golden and a skewer comes out clean. Let cool in the pan. Once cooled gently remove, you may need the help of a knife to run around the sides. If you're choosing to decorate melt the chocolate in the microwave for 30 seconds, fill into a ziplock bag, cut the tip off and drizzle over the top of the muffins.