Raspberry & White Chocolate Muffins

Makes 8 muffins or 12 cupcakes

These delightful little muffins are deliciously moist from the chocolate and berries.

Free from Soya, Wheat, Nuts
Vegetarian, Wholemeal

Ingredients

Change Quantities:
  1. Stand the muffin or cupcake cases in the holes of a muffin or tart tray and pre-heat the oven.
  2. Sieve the flour and baking powder into a bowl and stir to combine.
  3. Stir in the sugar.
  4. Break the egg into a large mixing bowl, add the yogurt, oil, and vanilla. Beat together well.
  5. Mix in the prepared flour.
  6. Break the white chocolate into chunks and mix this in too.
  7. Stir in the raspberries.
  8. Spoon the mixture into the muffin or cupcake cases.
  9. Bake for 20-35 minutes, depending on size.
  10. Transfer the cakes onto a wire rack and leave to cool.

Equipment

12 hole cake, or muffin tray

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

20-35 minutes

This product does not have any reviews. Why not write one? Click the button below.

Write a review

Find a recipe

Ingredients

Change Quantities:
Our Story

It started with a passion.

Learn More