Quick and easy to make, these raspberry and white chocolate muffins are the perfect lunchbox sweet treat! Mix up a batch in one bowl, and bake in under 25 minutes.
300gramsself raising flourif you don't have self raising flour you can use 2 cups plain and 4 tsps baking powder
100gramsbrown sugar
1egg
250mlsmilk
80gramsbutter(melted)
1teaspoonvanilla pasteyou can also use vanilla extra or essence
125gramswhite chocolate drops
125gramsfrozen raspberries
Instructions
Preheat your oven to 180 degrees celsius (fanforced) 355F.
Add the flour and brown sugar to a large bowl.
Add the milk, (melted) butter, egg and vanilla paste to the bowl.
Mix to combine. Do not over mix, lumps are ok!
Add the raspberries and white chocolate. Fold through, distributing through the mix.
Using a ⅓ cup measure, distribute evenly between 12 muffin holes (or use BBox silicone snack cups!)
Bake at 180 degrees celsius for 20 minutes. (355f)
Allow to cool completely.
Notes
Storage:these muffins keep well in the fridge, or freeze amazingly for grab and go for the lunchbox! If you make them in the silicone snack cups, you can freeze them in the cups! Otherwise, transfer to a container once frozen solid.Substitutions: raspberries- can be swapped for other frozen berries if you preferwhite chocolate- these muffins also work well with dark chocolate or milk chocolate