Muffins with Raspberries and White Chocolate
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 300 grams flour
- 2 teaspoons baking soda
- 140 g cane suar
- 50 g butter, melt
- 225 ml milk
- 1 egg (s)
- 1 tablespoon syrup, vanilla
- 100 g chocolate, white, rouhly chopped
- 125 g raspberries, fresh or frozen
Print Recipe
Pin Recipe Instructions
- Line 12 muffin tins with appropriate paper sleeves or grease tins and dust with flour.
- Mix the flour, baking powder and cane sugar in a bowl.
- Whisk the egg in the milk, add the melted butter and vanilla syrup and stir.
- Pour this liquid into the flour-sugar mixture and stir with a fork or kitchen spoon only until the ingredients have just mixed.
- Briefly fold in the chopped white chocolate and raspberries (add frozen raspberries!).
- Spread the batter evenly on the muffin tins with a spoon.
- Bake at 200 ° C for about 30 minutes (depending on the oven, lower the temperature a little; stick test!)
- Tip:
- The vanilla syrup can be mixed with 1 tablespoon. white or brown rum and 1 packet of vanilla sugar or the pulp of a vanilla pod can be replaced.
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