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This recipe that Pete makes is a bit of a firm fav with all the team. Its a regular on his list of muffins, easy to make and fabulous to eat!!
2 cups plain flour sifted
1Tbsp Baking powder sifted
1 cup caster sugar
2 eggs lightly beaten
1/4 cup vegetable oil
1 cup milk
2 tsp Vanilla extract
2 cups frozen raspberries
1 cup roughly chopped white chocolate/ chips
1Tbsp Baking powder sifted
1 cup caster sugar
2 eggs lightly beaten
1/4 cup vegetable oil
1 cup milk
2 tsp Vanilla extract
2 cups frozen raspberries
1 cup roughly chopped white chocolate/ chips
Preheat oven to 180C.
Place the flour, baking powder, sugar,eggs, oil,milk and vanilla in a large bowl and stir until just combined.
Fold through the raspberry and chocolate.
Spray a 12 x 1/2 cup capacity muffin tin with canola oil and then spoon the mixture in dividing between all 12.
Cook for 20 to 25 minute or until cooked when tested with a skewer. Cool on a wire rack and serve dusted with icing sugar.
Place the flour, baking powder, sugar,eggs, oil,milk and vanilla in a large bowl and stir until just combined.
Fold through the raspberry and chocolate.
Spray a 12 x 1/2 cup capacity muffin tin with canola oil and then spoon the mixture in dividing between all 12.
Cook for 20 to 25 minute or until cooked when tested with a skewer. Cool on a wire rack and serve dusted with icing sugar.
Dust with icing sugar and share with a good coffee.
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Wairere Nursery
826 Gordonton Road, R D 1, Hamilton 3281 Ph: (07) 824 3430 Email: