White Chocolate and Raspberry Muffins

These muffins are perfect to nibble on in any occasion, from breakfast to a snack.
10 min
PREP TIME
25 min
COOK TIME
250
CALORIES
9
INGREDIENTS

INGREDIENTS 12 SERVINGS

  • 2 eggs
  • 1/3 cup (75 milliliter) sugar
  • 1 tablespoon (15 milliliter) Pure Vanilla Extract
  • 1/2 cup (125 milliliter) milk
  • 1/3 cup (75 milliliter) vegetable oil
  • 2 cup (500 milliliter) all-purpose flour
  • 2 teaspoon (10 milliliter) baking powder
  • 1 2/3 cups (400 milliliter) raspberries
  • 5 ounce (140 gram) white chocolate, chopped into small pieces

Preparation

  • 1 Preheat oven to 350°F (180°C). Place cupcake liners in muffin pan.
  • 2 Pour all ingredients in a large bowl and stir with wooden spoon, until the batter is combined.
  • 3 Pour batter equally into cups and bake for 25 minutes, or until an inserted knife comes out clean. Leave to cool at room temperature before serving.
  • 4 Tips: To transform these muffins into cupcakes, use Cake Mate Cupcake Icing to top off the recipe. For a sweet treat, cut muffins in half while still slightly warm, drizzle with Billy Bee Liquid Honey and serve!

NUTRITION INFORMATION

(per Serving)
Edit

Shopping List

    Edit

    Shopping List

    Personal List

      Shopping List

      Recipe

      ShoppingList_RecipeName

      View Recipe>>

      Ingredients

        Shopping List

        Go To Meal Planner