I don’t know whether it’s the same for you, but when I make any muffins at home, the family comes running to the kitchen as soon as the oven door opens, and the muffin tray is emptied at a fast pace. I like to keep some to freeze for school lunchboxes if possible! I love these deliciously moist (cause some muffins can be dry) White Chocolate and Raspberry Muffins recipe because this recipe creates the most amazing smell through the house. I think it’s because of the white chocolate used, the sweet aroma that you can smell when you open the oven door is just incredible.
I find this recipe make 12 medium sized regular muffins, plus 24 mini muffins. Which I find the mini muffins great snack size for our bento lunchboxes.
Let me know what you all think once you make these delicious muffins, and please share your thoughts with me below, so that I can see what other muffin recipes I have in my recipe archive box!
White Chocolate and Raspberry Muffins
- 2 cups SR Flour, sifted
- 1 cup caster sugar
- 2 eggs, lightly beaten
- 1/4 cup vegetable oil
- 1 cup milk
- 2 teaspoons vanilla extract
- 1 1/2 cups frozen raspberries
- 3/4 cup white chocolate chips
- Preheat oven to 180C
- Place flour and sugar in
bowl, create a well.
- Add wet ingredients
- Mix till combined
- Fold through raspberries and choc chips
- Spoon into muffin pans
- Bake in
ovenfor 15 minutes
By Kat – The Organised Housewife
SOME MORE MUFFIN RECIPES YOU MAY ENJOY
BLUEBERRY MUFFINS WITH CRUNCHY TOPPING – These Blueberry Muffins are super simple to make, have a delicious crunchy topping and are so very tasty. View recipe here.
MANGO MACADAMIA MUFFINS – These Mango Macadamia Muffins are super delicious and moist with a delightful crunch of macadamia. View recipe here.
CHOCOLATE CHIP ZUCCHINI MUFFINS – These Choc Chip Zucchini muffins are moist and tasty! Freezer friendly, and make a perfect snack for the kids school lunchboxes. View recipe here.