I do love a big muffin! It feels cafe like and really, living in a 2 person household, having 6 muffins to eat seems better than 12.
I have made this recipe with frozen mixed berries as well which is also amazing, just make sure that your berries haven't been sitting around in the freezer and are all icy as the water content will be too much.
Ingredients
- 260 g self-raising flour
- 110 g caster sugar
- 1 egg
- 50 g vegetable oil
- 1 tsp vanilla extract
- 230 ml milk
- 250 g frozen raspberries
- 90 g white chocolate baking chips
How to:
- Pre-heat oven to 180ºC and line a large 6-muffin tray with individual pieces of baking paper. I like the ready to go version you can get from the supermarket.
- Sift the flour into a large mixing bowl and stir in the sugar. Form a well in the centre.
- Lightly whisk the egg, oil, vanilla and milk until combined. Pour the wet ingredients into the flour and sugar well and gently fold together with a metal spoon until just combined. Add the raspberries and white chocolate chips and gently fold to combine, being careful not to over-mix.
- Spoon the mixture evenly into the muffin pan and bake in the oven for 35-40 minutes .
- Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
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