Raspberry and white chocolate muffins
What is not to like? They are best with fresh raspberries, but you can absolutely make them with frozen. It is a very easy recipe, which i have borrowed from Theglutenfreeblogger. I do change it a little bit for less sugar.
Method
- 1
Step 1
Preheat the oven to 200'c and place 12 muffincases in the muffins form
- 2
Step 2
Cream the butter and sugar together with an electric whisk until fluffy
- 3
Step 3
Add the eggs, youghurt, milk and vanilla extract until combined
- 4
Step 4
Sift in the flour, baking powder and bicarbonate of soda. Add the xantham gum. Fold in using a spatula until combined. Pour in the raspberries and white chocolate chips and fold in very gently.
- 5
Step 5
Spoon the mixture into the muffin forms, making sure the raspberries are distributed evenly. Place in the oven. Bake at 200'C for 5 minutes. Lower the temperature down to 180'C and bake for another 15-20 minutes. Cool a bit before eating.
Good to know
I freeze these 2 in a bag and have another great snack to bring when I am at events. You could add almond slivers instead of the white chocolate- it's just the white chocolate works so well with the acidity in the raspberries. The dough is slightly 'gluey'. Don't worry and just do not mix any further.
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