Macadamia, white chocolate and raspberry muffins

Name: Macadamia, white chocolate and raspberry muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1/2 cup (95g) white chocolate buds; 3/4 cup (155g) caster sugar; 2 cups (300g) self-raising flour; 1/2 cup (80g) coarsely chopped macadamias; 1 cup (125g) frozen raspberries; 1 egg, lightly whisked; 1/2 cup (125ml) macadamia oil (see note); 3/4 cup (185ml) buttermilk

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Prep Time: 15 minutes

Cook Time: 20 minutes

Total: 35 minutes

Author : Sarah Hobbs

mothers day lunch box afternoon tea

Macadamia, white chocolate and raspberry muffins

Ingredients

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1/2 cup (95 grams) white chocolate buds3/4 cup (155 grams) caster sugar2 cups (300 grams) self-raising flour1/2 cup (80 grams) coarsely chopped macadamias1 cup (125 grams) frozen raspberries1 egg, lightly whisked1/2 cup (125 milliliters) macadamia oil (see note)3/4 cup (185 milliliters) buttermilk

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Instructions

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Step 1

Preheat oven to 200°C. Line six 3/4-cup (185ml) capacity Texas muffin pans with paper cases.

Step 2

Combine the white chocolate, sugar, flour and macadamias in a large bowl. Coarsely chop half the raspberries. Add all the raspberries to the mixture. Stir to combine. Make a well in the centre.

Step 3

Whisk the egg, oil and buttermilk in a jug. Pour into the flour mixture. Gently stir until just combined. Spoon evenly among the pans. Bake in preheated oven for 20 minutes or until golden and cooked through. Remove from oven, set aside for 5 minutes. Serve warm.