Raspberry and white chocolate muffins

    35 min

    These tender muffins are packed with slightly tart raspberries and mini chocolate chips. They are the perfect treat for afternoon tea or elevenses.

    98 people made this

    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

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat oven to 190 C / Gas 5. Grease a 12-hole muffin tin or line with paper cases.
    2. In a large bowl, mix together flour, oats, sugar, baking powder, bicarbonate of soda and cinnamon.
    3. In another bowl, combine the egg, milk, oil, orange juice and vanilla. Stir into the dry ingredients until just moistened.
    4. Fold in raspberries and chocolate chips. Fill each muffin cup 2/3 full.
    5. 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 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