Thursday, 11 September 2014

Raspberry and White Chocolate Muffins

After scones, these are my favourite morning tea treat and often requested by friends.They are also good as dessert, remove the papers, warm and serve with a generous blob of cream.

These freeze well, wrap them individually in clingfilm and defrost as needed. Warm in the microwave to refresh them.

Raspberry & White Choc Chip Muffins


Yield 6 large, 9 Regular

125 g butter – melted
½ cup caster sugar
1 egg
¾ cup milk
1 ½ cups plain flour
1Tbs baking powder
1 tsp cinnamon (optional)
1 cup frozen raspberries
1 cup white chocolate/ buttons, roughly chopped

Yield 12 large, 18 Regular

250 g butter – melted
1 cup caster sugar
2 eggs
1 ½ cup milk
3 cups plain flour
2 Tbs baking powder
2 tsp cinnamon (optional)
2 cup frozen raspberries
2 cup white chocolate /buttons, roughly chopped


  1. Sift flour, baking powder and cinnamon if using, into a bowl.

  1. Combine melted butter, sugar, milk and beaten egg, add all at once to flour mixture, and stir to the just combined stage.  Do not overmix.

  1. Add the chocolate and some of the frozen raspberries and mix again.  Do not overwork the mixture.

  1. Spoon muffin mixture into well greased muffin tins or paper muffin cases in muffin trays.

  1. Bake at 210 deg Celsius for approx 20 mins

  1. Dust muffins with sifted icing sugar and serve

Note 1: Hold back some of the frozen raspberries and push one or two into the top of the muffins before baking.

Note 2: Fresh berries can also be used but will break up during the mixing process.

Note 3: Spray muffin papers with cooking spray to make muffins easier to remove from paper cases.

Note 4:  Muffins need to be made quickly and not over stirred or mixed as the texture becomes tough and more cake like.

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