Rippled Raspberry and White Chocolate Muffins

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You’ll Need:

Preparation – 20 minutes, Cooking time – 30 minutes

2 3/4 cups all-purpose flour
2 tsp baking powder
2/3 cup sugar
1 egg
1 tsp vanilla extract
1 cup milk
4 tbsp butter, melted
1/2 cup fresh raspberries
3 oz chopped white chocolate

Procedures : Preheat the oven to 400 F. Cut waxed paper into 8×6 inch circles and push, creasing the paper to fit, into a muffin pan.
Sift the flour and baking powder into a large bowl and stir in the sugar. Crack the egg into a separate bowl and whisk in the vanilla extract, milk, and melted butter.
Stir the liquid into the dry ingredients with raspberries and chocolate, taking care not to over-mix. Spoon the mixture into the paper cases and bake for 30 minutes or so until well risen and just firm

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