White Chocolate and Raspberry Muffins
The perfect Valentine’s Day muffin: sweet, bright and a pairing that tastes like a love note baked into every bite.
- Level:
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Easy
- Makes:
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12 muffins
Muffin Batter
Ingredients: Muffin Batter
-
125 g
Preparation: Muffin Batter
Melt the white chocolate
Ingredients: Muffin Batter
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29 gplain flour
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180 gcaster sugar
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5 gbicarbonate of soda
Preparation: Muffin Batter
Sieve together the dry ingredients
Ingredients: Muffin Batter
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5 gprova vanilla extract
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50 gEgg
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200 gplain yogurt
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120 gmilk
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100 gVegetable oil
Preparation: Muffin Batter
Whisk together the egg, yoghurt, vanilla extract, milk and vegetable oil. Add the melted chocolate and mix well
Add the dry ingredients and mix well
Ingredients: Muffin Batter
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20 gFreeze dried raspberry pieces
Preparation: Muffin Batter
Stir through the chocolate bake stable chunks and raspberry pieces
Pipe into 12 muffin cases and bake at 180c for 12 minutes
White Chocolate and Raspberry
Ingredients: White Chocolate and Raspberry
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100 gwhipping cream
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300 g
Preparation: White Chocolate and Raspberry
Heat the cream to almost boiling, pour over chocolate to melt.
If the chocolate does not melt as there is more chocolate to cream , heat for a couple of seconds in the microwave.
Ingredients: White Chocolate and Raspberry
-
20 gFreeze dried raspberry powder
Preparation: White Chocolate and Raspberry
When all is melted mix in the raspberry powder, leave to cool and set at room temperature
Place in a piping bag with a nozzle and inject into the centre of the muffin and some on top.
Ingredients: White Chocolate and Raspberry
Preparation: White Chocolate and Raspberry
Decorate with Ruby Crispearls and White Chocolate Shavings
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