Makes 12
You know how I love a muffin, right? Well these ones are quick, easy and totally yum! I think it’s the brown sugar, the white chocolate and the tartness of those raspberries that makes the perfect flavour trifecta. Try it and see for yourself! Oh, and I’ve updated the original recipe with a Thermomix conversion! Too easy!
Ingredients
2 cups (300g) self-raising flour, sifted
¾ cup (165g) firmly packed brown sugar
1 egg, lightly beaten
¾ cup (185ml) buttermilk
½ cup (125 ml) vegetable oil
1 cup (100g) frozen raspberries
1 cup (170g) white chocolate chips
How to – Traditional
- Preheat oven to 220C/180C fan-forced. Line a 12-cup muffin tray with paper cases.
- Sift flour into large mixing bowl, add sugar and stir to combine. Set aside.
- Whisk together egg, buttermilk and oil in a small bowl.
- Pour the liquid ingredients into the dry ingredients with the raspberries and the chocolate chips. Stir the mixture until just combined – overmixing will make a heavy muffin.
- Use an ice cream scoop to fill each muffin case about 3/4 full. and bake for about 5 minutes.
- Reduce the temperature to 180C/160C fan-forced and cook for a further 10-15 minutes until the muffins are golden and when a cake tester is inserted, it comes out clean (apart from some oozy melted white chocolate, of course!)
- Serve muffins dusted with icing sugar.
How to – Thermomix
- Preheat oven to 220C/180C fan-forced. Line a 12-cup muffin tray with paper cases.
- Add egg, buttermilk and oil to TM bowl and mix for 10 seconds on speed 5.
- Add the flour, sugar and the chocolate chips. Mix for 5 seconds on speed 4. Stir through the raspberries with the spatula.
- Use an ice cream scoop to fill each muffin case about 3/4 full. and bake for about 5 minutes.
- Reduce the temperature to 180C/160C fan-forced and cook for a further 10-15 minutes until the muffins are golden and when a cake tester is inserted, it comes out clean (apart from some oozy melted white chocolate, of course!)
- Serve muffins dusted with icing sugar.
