Raspberry and White Chocolate Muffins
3 Cups plain flour
1 tablespoon baking powder
250g caster sugar
1½ cups vegetable oil (canola)
1½ cups milk
2 eggs lightly beaten
200g white chocolate roughly chopped
200g frozen raspberries
1 tablespoon baking powder
250g caster sugar
1½ cups vegetable oil (canola)
1½ cups milk
2 eggs lightly beaten
200g white chocolate roughly chopped
200g frozen raspberries
Preheat oven to 180C. Line a 12 hole muffin pan with paper cases. Sift flour and baking powder into large bowl, add the sugar and stir to combine. Make a well in the centre of dry ingredients and add beaten eggs with vegetable oil and milk. Mix gently until just combined, and then carefully add the chopped white chocolate and 150g of raspberries. Spoon the muffin mixture into the paper cases and place in oven for 20 minutes. Remove from oven and garnish the top of muffins with remaining raspberries. Return to oven for a further 10-15 minutes or until golden brown. Best served warm.
Can put all berries into mixture - looks different