Raspberry – Vanilla – White Chocolate Muffins

Ingredients for 12 servings:

• 210 ml milk
• 1 tbsp lemon juice
• 110 ml oil
• 1 egg(s)
• 130 g sugar
• 1 tsp vanilla sugar
• 210 g flour
• 1 pack of pudding powder, vanilla flavor
• 3 tsp baking powder
• 1 pinch of salt
• 120 chocolate, white
• 180 g raspberries, frozen or fresh
• 4 drops flavoring (bourbon vanilla)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Raspberry-vanilla muffins with white chocolate

Chop the chocolate. Whisk together the milk, lemon juice, oil, vanilla extract, and egg. In another bowl, combine the flour, pudding mix, vanilla sugar, baking powder, salt, and white chocolate. Gradually stir the dry ingredients into the egg mixture. Carefully fold in the raspberries. If using frozen raspberries, do not thaw them beforehand, as they will be too mushy. Pour the batter into a muffin tin lined with paper cases. Bake at 180°C (top/bottom heat) for about 25-35 minutes, depending on your oven. You may want to do the skewer test: insert a wooden skewer into one of the muffins. If raw batter sticks to the skewer when you pull it out, they need a few more minutes.