Facebook  Twitter  

White Chocolate and Raspberry muffins
By Woods Cafe

Makes 12
280g self-raising flour
140g golden caster sugar
1 tsp. baking powder
2 eggs
100ml vegetable oil or light olive oil
250g yoghurt
150g raspberries
100g white chocolate drops
Demerara sugar for sprinkling
  1. Pre heat oven to 180°,
  2. Sieve the self-raising flour into a large bowl, mix in the remaining dry ingredients. In a separate bowl mix together yoghurt, eggs and oil, add to the dry ingredients and gently mix together.  Add the raspberries and white chocolate and gently mix in until evenly distributed.
  3. Portion out into 12 muffin cases, sprinkle with demerera sugar and bake for 25 minutes.

Published by Ltd © 2021 Walkden House, 10 Melton Street, London. NW1 2EB

Privacy Policy | Terms & Conditions | Email: info@greatcakeplaces.com