Raspberry and White Chocolate Chip Muffins
Ingredients
- 1 cup milk
- ¼ cup vegetable oil
- 1 large egg
- ½ cup caster sugar
- 1 tablespoon vanilla essence
- 2 cups self raising flour
- 200 grams white chocolate chips
- 1 cup frozen raspberries
Instructions
- Preheat a fan-forced oven to 180°c and line a muffin tray with 12 muffin cases.
- Whisk milk, vegetable oil, egg, vanilla essence and caster sugar.
- Fold in self raising flour and chocolate chips until flour is combined.
- Add frozen raspberries and fold in carefully. Don't overmix, or they will start to break up.
- Fill muffin cases with muffin mixture ¾ full (allow room to rise) and bake in the oven for 20 minutes.
Notes
Store in an airtight container for 3 days or in the freezer for up to 2 months.
The nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
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