0418 728 682/
Unit 2/12 Malvern Street, Bayswater 3153
Fridays 4 – 7pm

Raspberry and White Chocolate Muffins


  • 150g raspberries (fresh or frozen)
  • 100g white chocolate
  • 100g unsalted butter
  • 300g plain flour
  • 1tbsp baking powder
  • 100g caster sugar
  • 2 large eggs
  • 200ml skim milk


  1. Preheat oven to 200°C.
  2. Line muffin tray with paper cases (or baking paper)
  3. Sieve baking powder and flour into large mixing bowl.
  4. Add sugar.
  5. Melt butter. Whisk eggs and skim milk together in separate bowl.
  6. Add to flour mixture and stir.
  7. Break white chocolate into small chunks and stir into mixture.
  8. Add approximately half of raspberries and stir into mixture.
  9. Spoon mixture into muffin tin spaces.
  10. Add 2-3 of remaining raspberries on top of each mixture.
  11. Cook for 15-20 minutes or until golden.

Makes ten muffins.

Share This