How To Make Raspberry and White Chocolate Muffins
Serve up a sweet batch of these white chocolate muffins for your next tea party! It’s packed with tasty raspberries for a tastier dessert.
Preheat the oven to 375 degrees F. Line a muffin pan with paper cups or lightly grease.
Whisk the lemon juice, milk, oil and egg in a medium bowl until well combined.
Mix together the flour, baking powder, salt, sugar and white chocolate in a large bowl.
Add the raspberries to the dry ingredients, then stir gently to combine.
Gently stir the wet ingredients into the dry ingredients. Stop stirring once the ingredients are combined.
Pour the mixture into the baking cups, so that each is about ⅔ full.
Bake for about 22 minutes, or until a toothpick inserted in the center comes out clean.
Let cool for a few minutes.
Serve, and enjoy!
If using frozen raspberries, don’t thaw them before mixing them in.
- Calories: 277.21kcal
- Fat: 13.66g
- Saturated Fat: 2.97g
- Trans Fat: 0.07g
- Monounsaturated Fat: 7.90g
- Polyunsaturated Fat: 1.93g
- Carbohydrates: 35.47g
- Fiber: 1.42g
- Sugar: 18.35g
- Protein: 3.95g
- Cholesterol: 17.35mg
- Sodium: 208.01mg
- Calcium: 135.01mg
- Potassium: 101.61mg
- Iron: 1.28mg
- Vitamin A: 16.19µg
- Vitamin C: 3.73mg
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