You have probably guessed by now that I love a good muffin, and they are a great fall-back for the lunch box.  I also love Raspberries and White Chocolate, and according to every great foodie, the two are amazing together.  So, I was very excited when I was reading one of my favourite blogs, “Let’s Dish” and I came across a recipe for Raspberry Cream Muffins.  Sound decadent, don’t they!  They’re also super quick and easy to make.  As usual, I made a few minor adjustments to the recipe to suit my family’s tastes. They’re not one of those “Healthy and you can eat them for breakfast” type of muffins, so best keep them for the occasional lunch box treat.

Raspberry Cream Muffins

Ingredients:

1 cup frozen raspberries
1/2 cup sugar
1/4 cup butter, softened
1 egg
1 teaspoon vanilla extract
2 1/4 cups  self-raising flour
1  teaspoon baking powder
1/2 teaspoon salt
1/2 cup of milk and 1/2 cup of cream combined

1 cup white choc-chips

Method:

Preheat oven to 180C.

In a large mixing bowl, cream butter and 1/2 cup sugar. Beat in egg and vanilla.

Combine the flour, baking powder and salt; add to creamed mixture alternately with milk and cream.

Carefully stir in the white chocolate and raspberries.

Fill greased or paper-lined muffin cups 3/4 full.

Bake for about 25 minutes or until a toothpick comes out clean.