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White chocolate and raspberry muffins

Very indulgent recipe, delicious, great with fresh coffee and have them warm

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Preheat oven 180 (160 fan forced) line 6 hole 'Texas' muffin or 12 muffin pan with paper cases. Combine the dry ingredients in a large bowl, then chop about half of the raspberries and mix both the whole and chopped berries with dry ingredients (reserve some of the whole raspberries and place in bottom of paper cases) Make a well in the centre of the bowl.
Whisk eggs, oil and milk together and pour onto the dry ingredients. Using a wooden spoon or spatula, gently stir the wet ingredients into the dry ingredients until just combined. (too much mixing may result in tough muffins)
Spoon the mixture amoung the paper cases and bake for 15 minutes approx for the 12 muffins or 20-25 minutes for the Texas size or until golden on top and springy to touch. Turn out of the muffin pan and serve warm.

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Note: Can use frozen berries for this recipe

Preparation Time: 10M

Cooking Time: 20M

rocky223 2 months ago

it was wonderful

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Sandra266 July 2011

Lovely and light, very moreish, will definitely use this recipe again!

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Sandra266 July 2011

Lovely and light! Easy to follow certainly will be using this recipe again!

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