I love the tartness of red raspberries. I always keep a bag of frozen red raspberries in the freezer that I use to top my pancakes with on the weekends.
While eating pancakes this past Sunday, I got to wondering what else I could add these tart buggers to. That took me to the web. I scoured around and came up with this muffin recipe. It combines tart raspberries and white chocolate, a combination that I’ve never had before.
This recipe was really easy to make and the muffins turned out super yummy! The raspberries are nice and tart while the chocolate mellows it just a bit. And the muffins are a perfectly moist sweet treat.
Raspberry White Chocolate Muffinsfrom Montcarte
1 cup milk
1/2 cup vegetable oil
2 cups self-raising flour (I didn’t have this, so I used two cups flour and 3 teaspoons baking powder and 1/2 teaspoon salt)
2/3 cups sugar
1 cup white chocolate chips
1 1/4 cups raspberries (you can use fresh or frozen, but if they’re frozen, don’t thaw them before mixing them in.
1. Preheat oven to 375 degrees F. Line a muffin pan with paper cups.
2. Whisk milk, oil and egg in a medium bowl until well combined.
3. Mix together flour, sugar and white chocolate (and baking powder and salt, if you’re not using self-raising flour) in a large bowl.
4. Add the berries to the dry ingredients and stir gently to combine.
5. Gently stir the wet ingredients into the dry ingredients. Stop stirring once the ingredients are combined.
6. Divide the mixture evenly between the muffins cups. Bake for about 22 minutes, or until the muffin springs back after being lightly touched. No batter should stick to a knife inserted in the middle of the muffin.