Ellie’s Raspberry and White Chocolate Muffins

These are honestly the best muffins I have ever eaten and are great for all occasions -even birthday breakfasts! It’s quite a wet batter but I think it tastes all the better for it! Enjoy!
• 250g flour

• 2 tsp baking powder

• 150g caster sugar

• 75g light brown sugar

• 1tsp vanilla extract

• 1 x 142ml pot of sour cream

• 125 ml vegetable oil

• 1 tbsp golden syrup

• 2 eggs

• 300g frozen raspberries

• 1 packet of white chocolate drops

Preheat the oven to 200°C/gas mark 6 and line a 12-bun muffin tin with muffin cases.

Place into a bowl the flour, baking powder, caster sugar and the brown sugar.

In a large measuring jug, whisk together the sour cream, oil, golden syrup, vanilla extract and eggs and then fold in the dry ingredients.

Finally, mix in the frozen raspberries and white chocolate drops and divide the batter evenly between the muffin cases,

Bake in the oven for 20 minutes. Remove to a cooling rack. Best eaten warm whilst the chocolate is still melted and the raspberries are gooey. Maybe even drizzle some white chocolate on for decoration?! Enjoy!






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