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Raspberry, Strawberry and White Chocolate Muffins

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Once again I try to replicate a cafe classic. This time I actually semi-succeeded. I made these with frozen berries which is why my batter is still white, when you make these with fresh berries you will end up with pink batter.

As with all muffins, do not overmix the batter or they will be tough and chewy (not in a good way).

250ml (1 cup) milk
1tsp white vinegar or lemon juice
125ml (1/2 cup) oil (I use canola)
1 egg

300g flour
2 tsp baking powder
150g caster sugar
180g white chocolate cut into chunks
200g of berries (mix of what you choose)

Pre-heat oven to 180 degrees celcius. Line 12 hole muffin pan with muffin papers.

Mix all wet ingredients (milk, vinegar/lemon, oil and egg) together. In a seperate bowl mix together all remaining ingredients.

Tip the wet mixture into the dry and stir genrly until combined (only mix until no more flour is showing).

Spoon into muffin cases 3/4 full or more for the dome effect and bake for approximtely 20 minutes or until centres spring back when pressed.

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This entry was posted on Tuesday, March 17th, 2009 at 11:56 pm and is filed under baking, cupcakes, fruit. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

2 Responses to “Raspberry, Strawberry and White Chocolate Muffins”


  • Esz
    March 18th, 2009 07:12
    1

    I have those liners! :-D They’re a pain in the butt though cos they dont fit in my muffin tray! Grr. And I couldn’t get any of the cupcakes I put in them to actually rise to the top.
    I may have to try your recipe – they look a nice size :-D

  • laura
    March 18th, 2009 07:39
    2

    I know right!! They are crazy, and mine always get stuck together. I just stuck them on a baking sheet and they were fine, although a little overfilled ha ha

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