Simple Raspberry And White Chocolate Muffins | Donna Hay

Name: Simple Raspberry And White Chocolate Muffins | Donna Hay
Total time: 14610 h
Ingredients: 3 cups (390g) frozen raspberries; 180g white chocolate, chopped; 1 x quantity base muffin mixture (see recipe link under method); INGREDIENTS; 3 cups (390g) frozen raspberries; 180g white chocolate, chopped; 1 x quantity base muffin mixture (see recipe link under method)

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Simple Raspberry And White Chocolate Muffins | Donna Hay

Ingredients

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3 cups (390 grams) frozen raspberries180 grams white chocolate, chopped1 x quantity base muffin mixture (see recipe link under method)INGREDIENTS3 cups (390 grams) frozen raspberries180 grams white chocolate, chopped1 x quantity base muffin mixture (see recipe link under method)

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Instructions

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Step 1

Preheat oven to 180°C (350°F). Line 12 x ½-cup-capacity (125ml) muffin tins with paper cases and set aside. Add the raspberries and chocolate to the muffin mixture and mix until just combined. Divide the mixture between the prepared tins. Bake for 25–30 minutes or until cooked when tested with a skewer. Transfer to a wire rack to cool. Makes 12

Step 2