White Chocolate and Raspberry Muffins in the Le Creuset TNS Muffin Tray
David Kahn |
With some extra time on your hands, why not try out some new baking recipes to fill your bellies and at the same time make your home smell like the best bakery in the world? One of the best ways is to indulge in delectable sweet treats like these White Chocolate and Raspberry Muffins. Raspberries and white chocolate have always gone hand in hand, making it the perfect combination for this recipe. A delicious balance, the luscious white chocolate adds some sweet flavour and is balanced with the tart flavour of the raspberries.
Baked in one of our favourite's from Le Creuset, we used the Le Creuset Toughened Non-Stick 12 Cup Muffin Tray as we find that it releases the muffins from the baking tray with little to no hassle. It is made with anti-warp metal and is PFOA-free. Furthermore, the silicone inserts on both sides of the pan make it easy to take out from the oven as soon as the muffins are done baking. The deep cups are ideal for baking muffins, cupcakes, or even little quiches! Bake these muffins for the perfect afternoon tea with friends and family.
White Chocolate and Raspberry Muffins Recipe
Prep time: min | Cook time: min | Serves: 12
Ingredients:
175g self-raising flour
1 teaspoon baking powder
75g caster sugar
100g white chocolate, chopped
2 eggs
150ml plain yoghurt
75g butter, melted and cooled
60g raspberries
Method:
Preheat the oven to 190˚C.
Grease your Le Creuset muffin tray with cooking spray or line with paper casings.
Sift together the flour and baking powder, and then stir in the sugar and chocolate.
Mix together the eggs, yoghurt and melted butter, and then stir into the dry ingredients. Fold in the raspberries, being careful not to over-mix the batter.
Spoon the batter into the muffin cups or casings until they are two-thirds full.
Bake for 18 to 20 minutes until risen and golden brown. Allow the muffins to cool on a wire rack. Serve with extra raspberries.
