Raspberry White Chocolate Muffins

Makes 12 Prep Time 3 minutes   Cook Time 20 minutes   Rated:

Whip up a batch of muffins for a super simple breakfast or morning tea. These are a little spectacular and should be taken with Brew Choc!

I used to hit the gym at 6am every day...I mean EVERY DAY, back when I had kids at home. I was very thin! Sigh. Between arriving at home after the gym, and the kids heading out the door to catch the bus I could have a batch of warm muffins ready to go. I miss those days a little. Life was simpler, carbs weren't the devil and the kids were all happy with a warm treat as they headed off to fight dragons for the day!

This recipe brings back nostalgic memories...which somehow a trip to the gym does not!

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Need

Do

1  

Preheat oven to 200°C and line a 12 hole muffin tin with papers or silicone liners.

2  

Place butter and sugar into the Thermomix bowl and blend 6 sec/speed 6.

3  

Insert Butterfly. Whip 1 min/Butterfly/speed 3.

4  

Add eggs and vanilla and whip 1 min/Butterfly/speed 3. Remove Butterfly.

5  

Add milk, flour and salt and just combine 20 sec/Interval. Over mixing will make muffins tough and rubbery, a lumpy mixture is fine.

6  

Using a spatula, fold through the chocolate and raspberries. Divide between muffin tray and bake 20 minutes or until bouncing back when pressed gently.

7  

These will freeze really well, but you should warm them up slightly before serving.

Served with

More Bakery

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