Café Style Raspberry White Chocolate Muffins

---

Makes: 12 muffins • Prep Time: 15 Mins • Bake Time: 20-23 Mins

I N G R E D I E N T S

• 2 ½ cups plain flour

• 2 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• ¾ cup caster sugar

• 2 large eggs (room temperature)

• 1 cup buttermilk

• ½ cup neutral oil (canola, sunflower) or melted butter

• 1 tsp vanilla extract

• 1 ¼ cups raspberries (fresh or frozen – don’t thaw if frozen)

• 1 cup white chocolate chips or chunks

D I R E C T I O N S

1. Preheat oven to 190°c. Line a 6-hole jumbo muffin tin with large paper cases.

2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.

3. In a separate bowl, whisk eggs, buttermilk, oil, and vanilla until smooth.

4. Pour wet ingredients into dry and fold gently until just combined (do not overmix).

5. Fold through raspberries and white chocolate.

6. Spoon batter evenly into the 6 muffin cases, filling right to the top.

7. Bake at 190°C for 5 minutes, then reduce oven to 170°C (340°F) and bake a further 20–23 minutes, or until a skewer inserted into the centre comes out clean.

8. Cool in the tin for 5 minutes, then transfer to a wire rack before serving.

   
   

N o t e :

Store in an airtight container for up to 3 days, or freeze for up to 1 month.

If frozen, simply reheat in the microwave for 20–30 seconds or pop into lunchboxes frozen to thaw by snack time.

Perfect for morning tea, lunchboxes, or a sweet little treat with your afternoon coffee. The mix of tangy raspberries and creamy white chocolate makes these ones hard to stop at just one!