White Chocolate & Berry Muffins
Ingredients
- 2 cups Self raising flour 300gm
- 2/3 cup Caster sugar 150gm
- 2/3 cup White chocolate 120gm, finely chopped
- 1 Egg
- 3/4 cup Buttermilk 180ml
- 125 gms Unsalted butter melted
- 1 tsp Vanilla essence
- 1/2 cup Frozen raspberries 75gm
- 1/2 cup Frozen blueberries 75gm
Instructions
- Preheat oven to 200 degree/400 F, 10 minutes before baking. Grease 12 hole (1/3 cup/80 ml) muffin pan. Combine flour, sugar and chocolate in large bowl. Stir in combined egg, buttermilk, butter and essence. Spoon mixture into prepared pan, top with berries, press down gently. Bake in the preheated oven for about 20 minutes. Serve dusted with sifted icing sugar, if desired.
Notes
As you can see in the picture I used only blueberries and adjusted the total quantity of berries accordingly. No need to defrost the frozen berries. I used Lindt classic white chocolate for this recipe. I used buttermilk & egg at room temperature. I stored it at room temperature for 3 days.