Raspberry & White Chocolate Muffins
White chocolate and Ruby work beautifuly in these muffins to give a sweet, fruity and fun feel. Perfect at anytime of the day to create a moment of sunshine and summer vibes.
- Level:
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Easy
- Makes:
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12 x 90g
- Shelf life:
-
3 days
Muffin Batter
Ingredients: Muffin Batter
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210 gmilk
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75 gEgg
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215 gcaster sugar
Preparation: Muffin Batter
Mix the milk, eggs, sugar, together.
Ingredients: Muffin Batter
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290 gplain flour
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10 gFreeze dried raspberry powder
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3 gbaking powder
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3 gbicarbonate of soda
Preparation: Muffin Batter
Place the flour, freeze-dried raspberry powder, baking powder and Bicarbonate of soda in a mixer and mix together place the flour, freeze-dried raspberry powder, baking powder and Bicarbonate of soda in a mixer and mix together.
Ingredients: Muffin Batter
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170 gsunflower oil
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10 gfreeze-dried raspberry pieces
Preparation: Muffin Batter
Pour in the milk and egg mix followed by the oil then the raspberry pieces and white chocolate chunks.
Pour in a piping bag and set to one side.
Line a muffin tin with 12 cases and pipe evenly into each case.
Bake on 170oc for 20-25 mins.
Tools
- Bowl(s)
Filling and decoration
Ingredients: Filling and decoration
Preparation: Filling and decoration
When cool pipe the ruby mix into the centre of the muffin and on top using piping bag and nozzle.
Ingredients: Filling and decoration
Preparation: Filling and decoration
Sprinkle with the blossoms and strawberry meringue drops.
Tools
- Piping Bag
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