Raspberry – White Chocolate Muffins
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g chocolate, white
- 250 g raspberries
- 125 g butter
- 225 grams flour
- 2 teaspoons baking soda
- 1 teaspoon, leveled baking soda
- 3 tablespoon cornstarch
- 2 egg (s)
- 200 g sour cream
- 100 ml milk
- 120 g suar
Print Recipe
Pin Recipe Instructions
- Line a muffin tin with paper liners. Preheat the oven to 200 ° C (top / bottom heat). Melt the butter and chocolate together in a water bath.
- Mix the flour, mondamine, baking powder and baking soda and then sieve the mixture (not absolutely necessary, but prevents lumps of flour in the muffins). Mix the sugar, eggs, milk, sour cream and chocolate-butter mixture well with the hand mixer.
- Pour both mixtures together and carefully mix them with a large spoon as briefly as possible, but as long as necessary, until no more flour is visible (neither should any more stick to the bottom of the bowl). Briefly and carefully fold in the washed and drained raspberries.
- The muffin molds should now be filled immediately and pushed into the preheated oven so that the muffins are nice and fluffy. Bake at 200 ° C top / bottom heat on the middle rack for approx. 20 - 25 minutes.
- If necessary, the muffins can also be made with frozen raspberries, once they have completely thawed and drained very well. If the raspberries are already sweetened, use a little less sugar.
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