Raspberry & White Chocolate Muffins

Ingredients

  • 125g Doves Farm Organic Wholemeal Buckwheat Flour
  • 2 tsp FREEE Baking Powder
  • 100g caster sugar
  • 1 egg
  • 50g natural yogurt
  • 50ml oil
  • 1 tsp vanilla extract
  • 75g white chocolate
  • 100g raspberries

Method

  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.

Makes 8 muffins or 12 cupcakes

Equipment

12 hole cake, or muffin tray

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

20-35 minutes
Free from Soya, Wheat, Nuts
Vegetarian, Wholemeal

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

Doves Farm Foods Ltd ©