Berries are so cheap these days that I bought quite a lot of them… 😀
If you have watched Donna Hay’s show you will know that most of her recipes are infact quite fast, fresh and simple. I’ve given a try at her raspberry white chocolate muffins and they are a treat indeed!
The sweetness from the white chocolate and the tartness of the raspberries create an amazing flavor.
Ingredients: I used half of the recipe
2 cups (300g) all-purpose flour
2 tsp baking powder
¾ cup (165g) caster sugar
1 cup (240g) sour cream
1 tsp finely grated lemon rind
⅓ cup (80ml) vegetable oil
1½ cups (225g) frozen raspberries
1 cup (175g) chopped white chocolate
Preheat oven to 180ºC (355ºF). Lightly grease the muffin tins or line it with paper liners.
Sift the flour and baking powder into a bowl. Add the sugar and stir to combine.
In a separate bowl, combine the sour cream, eggs, lemon rind and oil and whisk together.
Make a well in the center of the dry ingredients and pour the wet ingredients over and mix well until combined.Do not over mix.
Carefully fold in the raspberries and chocolate and spoon into the lined moulds.
Fill the muffin cups about 2/3rd full.
Bake for 40 minutes or until cooked when tested with a skewer. It took me 25 minutes.