White Chocolate & Raspberry Muffins

 

First published April 20, 2012

White Chocolate & Raspberry Muffins

360 g plain flour
pinch of salt
1 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
4 free-range eggs
270 g caster sugar
180 ml vegetable oil
275 ml sour cream
200 g raspberries
50 g white chocolate, chopped small
icing sugar, for dusting

- Preheat oven to 180˚C
- Cut six - 12cm x 15cm squares out of parchment paper, form into cups and place in muffin cups.
- In medium mixing bowl, stir together flour, salt, baking soda, baking powder and cinnamon.
- In the bowl of an electric mixer, beat the eggs and sugar until pale and thickened.
- Beat the egg mixture on low speed, slowly incorporating in the oil.
- Add the flour mixture.
- Mix the batter until just incorporated, then add the sour cream and mix for 1 minute to ensure all ingredients are combined.
- Gently add chocolate pieces, and then the raspberries... taking care not to over stir or you will turn the batter green!
- Spoon into prepared muffin cups... I used 1 1/2 ice cream scoops full for each muffin cup.
- Bake until nicely browned, about 25 minutes.
- Dust with icing sugar.
- Makes approx. 20 muffins.

Note... these freeze well.  You can thaw slightly, then warm up in a 180˚C oven... the tops get nice and crunchy!