desserts

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
10
INGREDIENTS

INGREDIENTS 12 SERVINGS

  • Cake Mate Cupcake Liners
  • 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)

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