You are here

Greenpan back button

Raspberry and white chocolate muffins

Preparation and cooking time
40 min
6 persons
  • 225g/8 oz all-purpose flour
  • 2 tsp baking powder
  • 125g/4.4 oz granulated sugar
  • 3 eggs
  • 1tsp vanilla extract
  • 125ml/4.3 fl oz milk
  • 100g/3.5 oz butter
  • 100g/3.5 oz raspberries
  • 100g/3.5 oz white chocolate

Preheat the oven to 200°C/400°F/Gas 6. Chop the chocolate into large chunks. Sift the flour and the baking powder into a large bowl. Stir the sugar into the flour mixture. In a separate bowl crack the eggs. Whisk in the vanilla-extract, melted butter and milk. Stir the two mixtures together.Carefully fold in the raspberries and white chocolate. Ladle batter into a greased muffin tray. Bake for 20 minutes. Let cool in pan for 5 minutes, tip out muffins and let cool completely.