Muffins with Raspberries and White Chocolate

Summary

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

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Instructions

1. Line 12 muffin tins with appropriate paper sleeves or grease tins and dust with flour.
2. Mix the flour, baking powder and cane sugar in a bowl.
3. Whisk the egg in the milk, add the melted butter and vanilla syrup and stir.
4. Pour this liquid into the flour-sugar mixture and stir with a fork or kitchen spoon only until the ingredients have just mixed.
5. Briefly fold in the chopped white chocolate and raspberries (add frozen raspberries!).
6. Spread the batter evenly on the muffin tins with a spoon.
7. Bake at 200 ° C for about 30 minutes (depending on the oven, lower the temperature a little; stick test!)
8. Tip:
9. 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.