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Rasberry and white chocolate muffins 

added on 24/9/2009 by DaveGorgeously moist muffins with bags of flavour.


  • 3 eggs
  • 125ml vegetable oil or light olive oil
  • 250ml buttermilk
  • 1 teaspoon vanilla extract
  • 200g golden caster sugar
  • 400g plain flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 100g top quality white chocolate, broken into small pieces
  • 150g fresh rasberries


  1. Mix egg, oil, buttermilk, vanilla in a bowl.
  2. In another bowl thoroughly mix the flour, baking powder, salt, sugar and white chocolate.
  3. Add the liquid to the dry ingredients and mix sparingly, it doesn't have to be absolutely smooth; at the last minute, carefully add the rasberries and give one final stir.
  4. Spoon the mix into muffin cases up to approximately two-thirds full.
  5. Bake in preheated oven at 200C for about 25 minutes.