Raspberry and White Chocolate Muffins
By Chelsea SugarAn absolute favourite by recipe club members!12 servings
Prep time 10 mins
Cooking time 20 mins
2½ cups Edmonds Self Raising Flour
100g Tararua Butter, chopped
1 cup Chelsea Caster Sugar
1 cup Meadow Fresh Original Milk
1 egg, lightly beaten
1 cup fresh or frozen raspberries
½ cup white chocolate bites
Chelsea Berry Flavoured Icing to dust
Preheat the oven to 190°C. Lightly grease or oil spray a 12 muffin tin.
Place the Edmonds Self Raising Flour in a large bowl. Using your fingertips, rub the Tararua Butter into the flour, until well combined.
Add the Chelsea Caster Sugar, Meadow Fresh Original Milk, egg, raspberries and white chocolate. Mix until just moistened. Spoon into the muffin cups.
Bake for 20 minutes. Stand for 5 minutes before turning onto a wire rack to cool.
Dust with Chelsea Berry Flavoured Icing Sugar before serving.