Friday, September 13, 2013

White Chocolate and Raspberry Muffins

Taste: I've been on a muffin kick recently, and these are my favourite of the bunch. Moist, and flavorful. Best of all I had everything on hand when the white chocolate and raspberry muffin craving hit.
Amount: 12-15 muffins.
Time: Under an hour.
Source: Gimme Some Oven.

  • 2 teaspoons lemon juice
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 1 egg
  • 2 cups all purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup granulated sugar
  • 2/3 - 1 cup white chocolate chips or chunks
  • 1 1/4 cups raspberries, fresh or frozen (if frozen don't thaw)
Preheat the oven to 375 degrees. Line a muffin pan with cups or lightly grease.

Whisk lemon juice, milk, oil, and egg in a medium bowl until well combined.

Mix together flour, baking soda, salt, sugar, and white chocolate in a large bowl. Add the berries and gently stir to combine. Add the wet to the dry and gently stir until just combined.

Pour the batter into muffin wells, so that each is about 2/3 full. Bake for 22 minutes, or until a toothpick inserted in the middle comes out clean. Let cool for a few minutes before serving.

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