Steps to Prepare Award-winning Raspberry and white chocolate muffins

Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, raspberry and white chocolate muffins. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Raspberry and white chocolate muffins is one of the most well liked of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Raspberry and white chocolate muffins is something which I have loved my entire life. They are fine and they look fantastic.

Ainsley Harriott presents an easy to follow recipe for raspberry and white chocolate muffins. Great dessert idea from the BBC cookery show Ainsley's Gourmet. Soft and moist White Chocolate and Raspberry Muffins made from scratch. You'll love these bakery-style muffins filled with raspberries and white chocolate.

To get started with this recipe, we have to first prepare a few ingredients. You can have raspberry and white chocolate muffins using 8 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Raspberry and white chocolate muffins:

1. Take 2 eggs
2. Get 1/3 cup canola oil or vegetable oil
3. Get 1 cup cultured buttermilk
4. Make ready 1 tsp vanilla essence
5. Get 2 cup sifted self raising flour
6. Make ready 1/2 cup caster sugar
7. Prepare 1 cup white chocolate chips
8. Prepare 1 cup frozen raspberries

The raspberry and white chocolate combo was heavenly, as predicted, and the hint of lemon juice added a nice fresh kick to the batter. Line a muffin pan with paper cups or lightly grease. Whisk lemon juice, milk, oil and egg in a medium bowl until well combined. The eggs we used for these Raspberry and White Chocolate Muffins were very large eggs, so you may need to add a little more if using medium or mixed-size eggs.

Steps to make Raspberry and white chocolate muffins:

1. Preheat fan forced oven 170°C.
2. Place 12 muffin liners in a 12 tin muffin tray.
3. In a bowl, combine eggs, oil, buttermilk, and vanilla.
4. Add flour, sugar, and chocolate in the bowl and combine. Do not over mix.
5. Mix in raspberries but don't let it melt too much.
6. Spoon mixture in tray and bake in oven for 30 minutes.

Whisk lemon juice, milk, oil and egg in a medium bowl until well combined. The eggs we used for these Raspberry and White Chocolate Muffins were very large eggs, so you may need to add a little more if using medium or mixed-size eggs. Fold in raspberries and white chocolate (Using a metal spoon is best as this avoids most damage to raspberries.) Be careful not to be too rough, as raspberries will be easily damaged. Enjoy best warm, but careful for hot chocolate!! Raspberry & White Chocolate Mug Muffin.

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