Raspberry and white chocolate muffins

Prep time:
Cook time:


  • 250g self-raising flour
  • 100g caster sugar
  • 1 large egg
  • 250ml milk
  • 2 tsp baking powder
  • 90ml vegetable oil
  • 150g raspberries
  • 150g white chocolate chips


  1. Preheat oven to 180C(350 F)/Gas Mark 4 and line muffin-tray with paper cases.
  2. Place all the ingredients apart from the raspberries and chocolate into a bowl and mix the batter until it is all combined but still lumpy – this helps keep it light and fluffy.
  3. Gently fold in the raspberries and chocolate.
  4. Bake for 20-25 minutes until nicely risen and golden on top.
  5. Allow to cook slightly and enjoy.

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