Recipe | Raspberry and white chocolate muffins
With only one day until school returns for the year and we are all back making school lunches day after day, it's time to get back into the kitchen and stock the freezer with some homemade baked goods.
This year my husband and I made a promise to reduce how much the kids eat "packaged" food. Our intentions are good but it can become very difficult to achieve this promise if we are not prepared and if we do not have snacks readily available. Which means, preparation is going to be key in order to achieve this.
I consider our family "relatively healthy," I mean we are not reaching for raw food all the time, in fact definitely not enough. Although I know we can do much better than previous years when we have been packing lunch boxes.
Follow my lunchbox journey on Instagram @elaandearth for the latest tips and tricks.
To kick off the preparation for the year, my daughter and I made these yummy crunchy raspberry and white chocolate muffins. They turned out absolutely delicious, I can tell these are not going to be a one hit wonder, we will be making these regularly.
RASPBERRY + WHITE CHOCOLATE MUFFINS - makes 12
- 3 cups plain flour
- 2 tsp baking powder
- 1/2 tsp bicarb soda
- Pinch of salt
- 2 large eggs
- 3/4 cup of caster sugar
- 120g melted butter
- 1 tsp vanilla extract
- 2 cups of milk
- 2 cups of frozen raspberries - allow to thaw out for 20 mins on the bench
- 3/4 cups of white chocolate chips
- Preheat the oven to 180C.
- Line a muffin tray with paper liners or use spray oil directly in the muffin tin
- In a large mixing bowl, combine the flour, baking powder, bicarb soda and salt. Mix together with a wooden spoon. Make a well in the centre of the dry ingredients.
- In a seperate bowl, whisk together the eggs and sugar with electric beaters on medium speed for a few minuets until well combined. Lower the speed and add the melted butter and the vanilla essence. Mix together for 2 mins. Add the milk and continue to mix together for another 2 mins on low.
- Pour the liquid ingredients into the well of the dry ingredients and gently fold them together until combined but not over mixed.
- Add the raspberries and white chocolate, fold until combined but without crushing the raspberries.
- Evenly divide the batter between the muffin trays.
- Bake in the oven for 30 - 35mins. Remove from oven and allow to cool for 10mins.