Raspberry & White Chocolate Muffins

🧂 Ingredients

• 415 g Plain flour
• 115 g Soft brown sugar
• 20 g Baking powder
• 2 Eggs
• 125 g Oil
• 275 g Milk
• 10 g Vanilla essence
• 300 g Raspberries

  (If using frozen allow to defrost)
• 200 g White chocolate chips
• Rolled oats

Instructions

• 1 Preheat oven to 165°c / 330°F. Prepare the muffin tray.
• 2 Sift the flour and baking powder into a large mixing bowl, then add the sugar
  and mix well.
• 3 In a separate bowl whisk together the wet ingredients.
• 4 Measure the flavour ingredients into a separate bowl.
• 5 Add the wet and flavour ingredients into the large mixing bowl, with the dry
  ingredients.
• 6 Use your hand to mix the ingredients together, but do not over-mix. Aim for 3 -
  5 mixes with your hands but no more than 8! Allow the mixture to rest for 10-15
  minutes. See note 1.
• 7 Scoop the mixture into the 12 cases, filling them to the top. Optional -
  Sprinkle each muffin with some oats.
• 8 Bake in the oven for 30-34 mins, depending on your oven, your cooking time will
  vary slightly. So keep an eye on them at the end, if an inserted skewer comes
  out clean you know they are ready.
• 9 Allow to cool for 5 minutes then remove from tray and place on cooling rack
  (cooling them in the tray would create damp bottom and sides).
• 10 Enjoy!

Nutrition Info