Raspberry and white chocolate muffins
20
25
10
Yes
Ingredients
- 250 ml (1 cup) of flour
- 75 ml (1/3 cup) of sugar
- 1 pinch of salt
- 5 ml (1 teaspoon) of liquid vanilla or 1 sachet of vanilla sugar
- 30 ml (2 tablespoons) of yeast
- 180 ml (3/4 cup) of milk
- 75 ml (1/3 cup) of vegetable oil
- 1 egg
- 150 ml (2/3 cup) of fresh or frozen raspberries
- 125 ml (1/2 cup) of white chocolate
Preparation
Side-by-side mode
- Preheat oven to 375°F (190°C)
- In a large bowl, mix flour, salt, sugar and yeast.
- In another large bowl, mix milk, oil, vanilla and egg with a whisk.
- Mix well.
- Add carefully this preparation to the one before and add raspberries and white chocolate squares cut in two.
- Mix a bit and fill up to two‑thirds of the muffin moulds. Bake at 375°F (190°C) for about 25 minutes.
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