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Raspberry vanilla muffins with white chocolate

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Ingredients for 1 servings:

  • 1 pack of pudding powder, vanilla
  • 260 g flour
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • 2 eggs
  • 130 g sugar
  • 250 g buttermilk
  • 80 ml oil, neutral
  • 250 g raspberries, fresh or frozen
  • 100 g couverture or white chocolate

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Sort fresh raspberries, wash them, and pat them dry. Thaw frozen raspberries slightly to prevent them from becoming mushy. Drain any excess juice. Preheat the oven to 180°C (160°C fan oven). Mix the flour with the pudding powder, baking powder, and baking soda. In a second bowl, beat the eggs with sugar until frothy, then stir in the oil and buttermilk. Add the flour ingredients to the wet ingredients and mix with a whisk. Then carefully fold in the chopped chocolate and raspberries. Pour the batter into 12 baking cups and bake immediately for 20-30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Raspberry vanilla muffins with white chocolate

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