White chocolate and raspberry ripple muffins

  • Total Time

    45m
    • Prep Time

      20m
    • Bake Time

      25m
  • Serves

    12


The white chocolate and raspberries compliment each other beautifully in these tasty muffins.

Method

  1. Preheat the oven to 200°C (fan 180°C, gas mark 6).  Place 12 muffin cases into a muffin tray.

  2. In a large bowl whisk together the sugar with the margarine until well combined. Gradually beat in the eggs and the milk.

  3. In a separate bowl sift the flour and baking powder together.

  4. Make a well in the centre of the dry ingredients and pour in the egg mixture all at once. Quickly stir together with a large metal spoon until just combined.

  5. Reserve some chocolate chips and raspberries for decoration and fold the remainder into the mixture. Gently swirl the puree through the mix .

  6. Divide mixture evenly between the paper cases, and decorate the tops with remaining chocolate chips and raspberries.

  7. Bake in a pre-heated oven for 20-25 minutes. Dust with icing sugar to serve.

Let's Bake

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Reviews

  1. 5 star rating

    this is the best recipe (love this website) for muffins, didnt use the raspberry puree, they were so light and moist fill the cases to the top before putting in oven, gorg.......

  2. 5 star rating

    These are amazing, I didn't have the right sugar though so used brown sugar and they are so yummy!!! xxx

    Yum Yum Yum

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