Guest Recipe: Mez’s Raspberry & White Chocolate Muffins
Servings: 12
Calories: 270kcal
Equipment
- 12 hole muffin tray
- muffin cases
Ingredients
- 120 g butter (dairy-free if required)
- 2 eggs
- 1 Tbsp vanilla paste or vanilla extract
- 120 g caster sugar
- 170 g buttermilk
- 250 g self-raising flour (gluten-free if required)
- 100 g frozen raspberries
- 120 g white chocolate chips
Instructions
- Preheat oven to 190°C. Line a 12-hole muffin tray with patty cases.
- Place butter into mixer bowl. Melt for 3 min/70°C/Speed 2/ MC off.
- Add eggs, vanilla paste, caster sugar, and buttermilk. Mix 20 sec/Speed 5/MC on. Scrape down sides of bowl.
- Add self-raising flour and mix for 10 sec/Speed 3/MC on.
- With your spatula carefully fold through the raspberries and the white chocolate careful not to overmix.
- Divide mixture evenly between prepared cases, filling to just below the top.
- Bake for 20 min, or until golden and cooked through.
Notes
Tip: To make your own buttermilk. Mix 2 tsp vinegar or apple cider vinegar with milk of choice and allow to sit for 5 min.
Nutrition
Calories: 270kcal | Carbohydrates: 34g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 99mg | Potassium: 94mg | Fiber: 1g | Sugar: 18g | Vitamin A: 319IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 0.4mg
