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
Author: Katrina Springer
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 <g class="gr_ gr_41 gr-alert gr_gramm gr_inline_cards gr_disable_anim_appear Grammar only-ins doubleReplace replaceWithoutSep" id="41" data-gr-id="41">bowl</g>, create a well.
Add wet ingredients
Mix till combined
Fold through raspberries and choc chips
Spoon into muffin pans
Bake in <g class="gr_ gr_40 gr-alert gr_gramm gr_inline_cards gr_disable_anim_appear Grammar only-ins doubleReplace replaceWithoutSep" id="40" data-gr-id="40">oven</g> for 15 minutes