I have a real sweet tooth and often I just crave a muffin! When I was studying I would occasionally treat myself to a raspberry and white chocolate muffin from Costa during my commute, but now I can just make a large batch and enjoy them all the time. I use frozen raspberries because they hold their shape when you fold them into the mixture, rather than getting squashed.
Ingredients
- 2 eggs
- 100ml Vegetable Oil
- 200ml Milk
- 1 Tsp Vanilla Extract
- 175g Caster Sugar
- 350g Self Raising Flour
- 100g White Chocolate Chips
- 150g Frozen Raspberries
Directions
- Preheat the oven to 180ᵒC. Line a 12 hole muffin tray with large muffin cases.
- In a large mixing bowl, whisk together the eggs, oil, milk and vanilla extract.
- Add the sugar and whisk until you have a smooth batter.
- Sift in the flour and whisk again until the mixture is smooth and there are no lumps of flour.
- Use a spatula to fold in the raspberries and white chocolate chips.
- Evenly fill the muffin cases to about two thirds full.
- Bake in the middle of the oven for 25-30 minutes until risen and lightly golden. Insert a skewer into one muffin to check if they are cooked all the way through.
- Remove the muffins from the oven and leave in the muffin trays to cool for 5 minutes. Transfer to a wire rack to cool completely.
