White chocolate and raspberry ripple muffins - recipe

White chocolate and raspberry ripple muffins

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For the muffins

For the dusting

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  1. 1

    Preheat the oven to 200°C (fan 180°C, gas mark 6).  Place 12 muffin cases into a muffin tray.

  2. 2

    In a large bowl whisk together the sugar with the margarine until well combined. Gradually beat in the eggs and the milk.

    For this step you'll need:

    • 175g Unrefined golden caster sugar
    • 175g Margarine
    • 3 Egg(s) (free range) medium
    • 5 tbsp Milk (semi-skimmed)
  3. 3

    In a separate bowl sift the flour and baking powder together.

    For this step you'll need:

    • 300g Self-raising white flour
    • ½tsp Baking powder
  4. 4

    Make a well in the centre of the dry ingredients and pour in the egg mixture all at once. Quickly stir together with a large metal spoon until just combined.

  5. 5

    Reserve some chocolate chips and raspberries for decoration and fold the remainder into the mixture. Gently swirl the puree through the mix .

    For this step you'll need:

    • 100g White chocolate chips
    • 125g Raspberries
    • 75ml Raspberry puree
  6. 6

    Divide mixture evenly between the paper cases, and decorate the tops with remaining chocolate chips and raspberries.

  7. 7

    Bake in a pre-heated oven for 20-25 minutes. Dust with icing sugar to serve.

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