Anything mini is just so cute, these mini Raspberry and White Chocolate Muffins are no exception. We made them for an afternoon tea style birthday party, the leftovers went in the freezer for school lunches.

You could use blueberries if you wanted instead of raspberries and you can make any size you like really, but the mini ones are just so darn cute!

 

February 20, 2018
  • 3m
  • 15m
  • 18m
  • 48

Ingredients

  • 300 g self-raising flour
  • 160 g sugar
  • 200 g sour cream
  • 2 egg
  • 60 g butter
  • 50 g milk
  • 80 g white choc bits
  • 120 g frozen raspberries

Instructions

Thermal cooking method

  1. Pre-heat your oven to 180°C and line a muffin tray with patty cases.
  2. Place all ingredients, except chocolate and raspberries into the mixing jug and mix 10 seconds/speed 4.
  3. Add white choc bits and mix again 10 seconds/reverse speed 3.
  4. Add raspberries and mix another 5 seconds/reverse speed 3. Mix the rest with a spatula.
  5. Fill the patty cases 3/4 full and bake for approx. 15-25 minutes (this will depend on the size of your muffins - the mini ones will only take about 15 minutes).

Nutrition

  • 24