White chocolate and raspberry ripple muffins

  • Total Time

    45m
    • Prep Time

      20m
    • Bake Time

      25m
  • Serves

    12
  • Skill Level

    Easy
  • Dietary Needs

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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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