Many years ago I came across my first raspberry and white chocolate chip muffin in a coffee shop. It was delicious and I knew immediately that I needed to recreate that deliciously wonderful treat. I didn't get it right first time, probably not even the second time, but it finally came together and this is what I've come up with. It has been a family favourite for years and all three kids love them.
Raspberry and White Chocolate Chip Muffins
2 cups SR flour
¼ cup white sugar
¼ cup brown sugar, packed
90g butter, melted
1 cup milk
1 large egg
⅔ cup white chocolate chips
1 cup frozen raspberries
Makes 18 muffins.
Preheat oven to 180ºC/350ºF.
Sift flour and add sugars. In a separate bowl add melted butter, milk, and lightly beaten egg. Pour the wet ingredients into dry and mix until just combined. Do not over beat. Add white chocolate chips and raspberries and mix through lightly.
Spoon, or scoop (I use my #20 ice-cream scoop), the mixture into prepared muffin tins and bake for 18-20 minutes. Remove from tins and allow to cool.
I hope you enjoy them as much as we do.