JULIE GOODWIN'S WHITE CHOCOLATE AND RASPBERRY MUFFINS
Make and share this Julie Goodwin's White Chocolate and Raspberry Muffins recipe from Food.com.
Provided by cookingpompom
Categories Dessert
Time 35m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Combine the dry ingredients in a large bowl (include the choc chips).
- Chop half the raspberries, combine all the berries with the dry ingredients.
- Make a well in the centre of the bowl.
- Whisk the eggs, milk and oil in a smaller bowl. Pour into the well and mix with a spoon or spatula until just combined and there are no lumps (but don't over mix)
- Spoon mixture into muffin cases and bake at 180oC for 20-25 minutes.
Nutrition Facts : Calories 288.2, Fat 14, SaturatedFat 3.8, Cholesterol 34.6, Sodium 27.1, Carbohydrate 37.1, Fiber 1.6, Sugar 19.5, Protein 4.3
RASPBERRY-WHITE CHOCOLATE MUFFINS
Raspberries and white chocolate create a favorite flavor combination in these extra-special (but surprisingly easy-to-make) muffins. Try them for breakfast or as a snack.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 28m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups, or place paper baking cup in each muffin cup.
- Beat egg slightly in medium bowl. Stir in remaining ingredients except raspberries just until moistened. Gently stir in raspberries. Divide batter evenly among cups.
- Bake 15 to 18 minutes or until golden brown. Cool 5 minutes; remove from pan.
Nutrition Facts : Calories 195, Carbohydrate 26 g, Cholesterol 20 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 310 mg
RASPBERRY & WHITE CHOCOLATE CRUMBLE MUFFINS
Mix tangy raspberries with white chocolate chips, a light sponge and toasty topping to make these moreish muffins. They're ideal for a mid-morning snack
Provided by Liberty Mendez
Categories Snack
Time 55m
Yield Makes 10-12
Number Of Ingredients 15
Steps:
- Heat the oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Put all of the crumble topping ingredients in a bowl along with a pinch of salt and rub together using your fingertips until you have a crumbly mixture.
- For the muffins, beat the butter and sugars together for 5 mins until pale and fluffy. Add the eggs gradually, beating until combined. Mix in the yogurt, vanilla and milk.
- Fold in the flour, baking powder and a pinch of fine salt until you have a smooth batter. Finally, fold in the raspberries and the white chocolate chips and fill the muffin cases leaving a little gap at the top. Cover the muffins with a layer of the crumble topping and bake for 10 mins, then reduce the oven to 180C/160C fan/gas 4 and bake for 25-30 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.
Nutrition Facts : Calories 344 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 21 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
RASPBERRY & WHITE CHOCOLATE MUFFINS
Indulge in these raspberry and white choc chip muffins for a sweet treat. Made with fresh or frozen raspberries, they're perfect served with a cuppa
Provided by Liberty Mendez
Categories Afternoon tea
Time 50m
Number Of Ingredients 11
Steps:
- Heat the oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases.
- Beat the butter and sugar together for 5 mins until pale and fluffy. Add the eggs gradually and beat in until combined. Stir in the yogurt, vanilla and milk. Fold in the flour, baking powder and a pinch of fine salt until you have a smooth batter. Finally, fold in 150g raspberries and white chocolate chips and fill the muffin cases three-quarters full.
- Push 2 raspberries into the top of each muffin so they're sticking out slightly. Bake for 8 mins, then reduce the oven to 180C/160C fan/gas 4 and bake for 20-25 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.
Nutrition Facts : Calories 302 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.44 milligram of sodium
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- In the bowl of your stand mixer, mix together the eggs, milk, vanilla and oil until combined. Add flour mixture until just combined. Don't over mix. Fold in the chocolate chips and frozen raspberries. Fill each muffin tin about 3/4 full.
- Bake muffins for 22-25 minutes or until golden. Remove the muffin pan from the oven and place on a cooling rack. Let the muffins cool for 5 minutes before inverting the muffins onto the cooling rack to cool more.
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