Raspberry muffins with white chocolate

Ingredients for 1 servings:

• 300 g sugar
• 2 packets of vanilla sugar
• 3 eggs
• 250 g butter, soft
• 300 ml milk
• 500 g flour
• 1 packet of baking powder
• 1 pinch of salt
• 150 g white chocolate, finely chopped
• 300 g raspberries, fresh or frozen
• possibly white chocolate coating for decoration

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Makes about 20 muffins

Beat the eggs, sugar, and vanilla sugar until fluffy. Then stir in the softened butter. Fold in the milk, flour, baking powder, and a pinch of salt. You may need to add a little more milk; I always do this by taste. The batter should be thick and creamy, but not too runny, so the raspberries and chocolate don’t sink to the bottom. Chop the white chocolate into small pieces, along with the raspberries. Let the frozen chocolate thaw slightly, then carefully fold it into the batter and fill portions into muffin cups. Bake in a preheated oven at 180°C for 20-25 minutes. After baking and cooling, you can decorate the muffins with icing, a little powdered sugar mixed with lemon or orange juice until smooth, or decorate with white chocolate coating. Makes approximately 20 muffins.