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White Choc Raspberry Muffins

Jessica

Ingredients

115g Unsalted butter

140g White Chocolate

200g Plain flour

100g Brown Sugar

2 tsp Baking Powder

½ tsp Salt

160ml Milk

2 large eggs

1tsp Vanilla

2 cups Frozen Raspberries

½ cup extra white choc chips

 

Method

 

  • Pre heat your oven to 180degree Celsius Fan forced
  • In a Heatproof microwave safe bowl, melt butter and white chocolate together, once melted, set aside to cool
  • Place Dry ingredients (flour, sugar, baking powder salt) in a large bowl, whisk together to combine
  • In a separate bowl, whisk together milk, eggs and vanilla.
  • Combine wet ingredients of milk etc. into the dry ingredient bowl, then whisk in butter and chocolate mixture.
  • Add raspberries and extra white choc pieces and stir in
  • Spoon into your patty pans.
  • Bake for approx. 22-28 minutes or until skewer comes out clean.

Enjoy!

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