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Raspberry and white chocolate muffins
These tender muffins are packed with slightly tart raspberries and mini chocolate chips. They are the perfect treat for afternoon tea or elevenses.
Ingredients
Serves: 12
- 200g plain flour
- 60g porridge oats
- 125g caster sugar
- 2 teaspoons baking powder
- 1 teaspoon bicarbonate of soda
- 1/4 teaspoon ground cinnamon
- 1 egg, lightly beaten
- 175ml skimmed milk
- 75ml oil
- 2 tablespoons orange juice
- 1 teaspoon vanilla extract
- 100g fresh or frozen unsweetened raspberries
- 85g mini dark or white chocolate chips
Method
Prep:15min ›
Cook:20min ›
Ready in:35min
- Preheat oven to 190 C / Gas 5. Grease a 12-hole muffin tin or line with paper cases.
- In a large bowl, mix together flour, oats, sugar, baking powder, bicarbonate of soda and cinnamon.
- In another bowl, combine the egg, milk, oil, orange juice and vanilla. Stir into the dry ingredients until just moistened.
- Fold in raspberries and chocolate chips. Fill each muffin cup 2/3 full.
- Bake in preheated oven for 20-25 minutes or until a skewer inserted into the centre of a muffin comes out clean. Cool for 5 minutes before removing from tin to a wire rack.
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Reviews & ratings
Average global rating:
(75)
Reviews in English (57)
perfect! made them with kamut flour for my (celiac) mother and they worked out just perfectly! - 22 Jun 2013
Family loved them, added white chocolate butter cream to enhance the flavour. Thanks - 27 May 2013
very tasty ....i've done them twise already...i used crannberries instead of raspberries... - 01 Sep 2012