Raspberry and White Chocolate Muffins
Our scrumptious Raspberry and White Chocolate Muffins are light and so delicious, just perfect for an afternoon treat or great to have for the kids lunch boxes.
Gluten Free · Nut Free
Makes 14
Ingredients
Dry
250g / 1⅔ cups Anything But Ordinary Plain Flour
110g / ½ cup caster sugar
1½ teaspoons baking powder
1 teaspoon bicarb soda
2 tablespoons dessicated coconut
80g / ½ cup white choc chips
240g / 2 cups frozen raspberries
Extra 2 teaspoons Anything But Ordinary Plain Flour
Wet
160mls / ⅔ cup milk
1 teaspoon apple cider vinegar
80g / ⅓ cup butter
160g / 1 cup white chocolate, chopped
2 eggs
1 teaspoon vanilla extract
Method
Preheat oven to 180 degrees Celsius. Put 14 muffin liners in muffin trays.
In a mixing bowl sieve the Anything But Ordinary Plain Flour, sugar, baking powder and bicarb soda. Add the coconut and whisk together.
In a small saucepan put the milk, apple cider vinegar, butter and chopped chocolate. Stir over very low heat til the butter and chocolate melts.
Take off the heat and let sit for 5 minutes.
Stir the extra flour into the frozen raspberries.
Whisk the eggs and vanilla and add to the flour mix with the melted chocolate mix.
Stir all together then add the choc chips and raspberries, just giving one quick stir.
Scoop a third of a cup of mix into each muffin liner.
Bake for 30 minutes, turning half way, until browned and skewer inserted comes out clean.
Let sit for 5 minutes then lift out of muffin tray and cool on a rack.
Store in an airtight container in the fridge for a couple of days or wrap them individually and freeze for up to two months.
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