Raspberry & White Chocolate Muffins

The freshness of raspberries beautifully complements scrummy white chocolate — a great combination all within one muffin. I made these for friends and they loved them! Keep the white chocolate in large chunks rather than small pieces, since it tastes best once baked. Makes about 12 muffins.

Ingredients

• 200g plain flour
• 100g sugar
• 200g brown sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 egg
• 125ml buttermilk
• 45ml oil
• 1/2 tsp vanilla extract
• 50-100g white chocolate disks or chunks
• 125g fresh raspberries

Directions

1. Preheat oven to 190°C/375°F. Line muffin tins with paper liners.
2. Whisk dry ingredients together in a large bowl.
3. In a separate bowl, whisk egg, buttermilk, oil, and vanilla. Add to dry ingredients, mixing until just combined.
4. Carefully fold in white chocolate and raspberries.
5. Fill each muffin cup 2/3 full. Bake 15-20 minutes until a toothpick comes out clean.
6. Cool 5-10 minutes in the tin, then transfer to a wire rack to finish cooling.

Hugs, Alla xox

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