Raspberry and White Chocolate Muffins




  • 2 cups plain flour
  • 1 tablespoon baking powder
  • 1 cup caster sugar
  • 2 eggs, lightly beaten
  • 1/4 cup vegetable oil
  • 1 cup milk
  • 2 teaspoons vanilla essence
  • 2 cups frozen raspberries
  • 1 cup roughly chopped white chocolate
  • icing sugar (for dusting)



1. Preheat oven to 180°C

2. Place flour, baking powder, sugar, egg, oil, milk and vanilla in a bowl and stir until just combined

3. Fold through the raspberries and white chocolate

4. Spoon mixture into muffin cases and bake for 20-30 minutes (or until cooked through when tested with a skewer)

5. Cool on a wire rack and dust with icing sugar to serve



Raspberries + White Chocolate = Great combination. The tanginess of the raspberries balanced out the sweetness of the white chocolate making these muffins very scrumptious.

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