In need of a delicious snack for when you are on the go? Our plump and juicy Erika Raspberries are perfect for making these white chocolate, raspberry muffins.
You will need:
1 1/2 cups self raising flour
1/2 cup brown sugar
1 cup milk
1/2 cup canola oil
1 teaspoon vanilla essence
1 cup Y.V.Fresh Raspberries
½ cup white chocolate chips
Preheat oven to 180 degrees celsius, 160 degrees celsius for a fan forced oven. In a cupcake tin, put cupcake holders and spray them with oil.
Sift flour and brown sugar in a large bowl. In a small bowl, whip egg together until all combined. In the bowl with the dry ingredients, pour in milk, canola oil, vanilla essence and egg. Mix all ingredients well until batter is smooth.
Pour in chocolate chips and raspberries into the batter and using a spatula, fold the chocolate chips and raspberries into the mixture, being careful not to squash the raspberries.
With a spoon, evenly scoop the batter into the cupcake holders and put in the oven. Bake for 30 minutes or until a skewer comes out clean when you poke the muffins.
Take out of oven and place on a cooling rack.
Keep on hand for when you have a busy week and need a snack to grab and go!