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Export 6 ingredients for grocery delivery
Step 1
Preheat oven to 180 degrees Celsius - fan-forced (355 degrees fahrenheit).
Step 2
Line a 12-hole muffin tin with paper cases and set aside until needed.
Step 3
Sift the self-raising flour into a large bowl.
Step 4
Add the caster sugar and stir together.
Step 5
Create a well in the centre of the dry mixture.
Step 6
In a separate bowl, lightly beat the egg before adding the vegetable oil and milk and whisking together until well combined.
Step 7
Pour the liquid ingredients into the well in the dry ingredients, and very gently fold the mixture together. The batter should be slightly lumpy; don't over-mix.
Step 8
Very gently fold through the raspberries and white chocolate chunks, don't over-mix as you don't want to break up the raspberries.
Step 9
Spoon the mixture into the paper cases, filling ⅔ to the top.
Step 10
Bake for 20-25 minutes or until lightly golden.
Step 11
Allow to cool in the baking tray for 5 minutes before transferring to a wire rack to cool completely.
Step 12
Preheat oven to 180 degrees Celsius - fan-forced (355 degrees fahrenheit).
Step 13
Line a 12-hole muffin tin with paper cases and set aside until needed.
Step 14
Place the self-raising flour into the Thermomix bowl and sift 5 seconds, Speed 8.
Step 15
Add the caster sugar, egg, vegetable oil and milk and mix for 5 seconds, Speed Scrape down the sides of the bowl and repeat for a further 5 seconds, Speed The batter should be slightly lumpy.
Step 16
Use the spatula to gently fold the raspberries and white chocolate chips through the muffin batter; do not over-mix.
Step 17
Spoon the mixture into the paper cases, filling ⅔ to the top.
Step 18
Bake for 20-25 minutes or until lightly golden.
Step 19
Allow to cool in the baking tray for 5 minutes before transferring to a wire rack to cool completely.
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