These delicious Raspberry and White Chocolate Muffins have the perfect combination of white chocolate chunks and little bursts of sweet raspberries throughout. White Chocolate And Raspberry Muffins


  • 300 g self-raising flour (2 cups)
  • 165 g caster sugar (ΒΎ cup)
  • 1 egg (large)
  • 50 g vegetable oil (ΒΌ cup)
  • 250 g milk (1 cup)
  • 125 g raspberries fresh or frozen
  • 100 g white chocolate chunks or white chocolate chips


  • Preheat oven to 180 degrees Celsius (fan-forced).
  • Line a 12-hole muffin tin with paper cases and set aside until needed.
  • Sift the self-raising flour into a large bowl.
  • Add the caster sugar and stir together.
  • Create a well in the centre of the dry mixture.
  • In a separate bowl, lightly beat the egg before adding the vegetable oil and milk and whisking together until well combined.
  • Pour the liquid ingredients into the well in the dry ingredients, and very gently fold the mixture together. The batter should be slightly lumpy; do not over-mix.
  • Very gently fold through the raspberries and white chocolate chunks; do not over-mix.
  • Spoon the mixture into the paper cases, filling β…” to the top.
  • Bake for 20-25 minutes or until lightly golden.
  • Allow to cool in the baking tray for 5 minutes before transferring to a wire rack to cool completely.

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