A lovely light and decedent treat!
Ingredients (serves 12)
- 2 teaspoons Lemon Juice
- 250ml Milk
- 125ml Peanut Oil
- 1 Egg
- 2 cups Self Raising Flour
- 2/3 cup Caster Sugar
- 1 cup White Chocolate Buds
- 200g Frozen Raspberries
Method
- Preheat oven to 170 degrees (fan forced). Line 12 patty cases in a muffin pan.
- Beat lemon juice, milk, oil and egg in a medium bowl until well combined. Place self-raising flour, caster sugar and while chocolate in a large bowl and stir to combine. Add berries and gently stir to combine.
- Gently stir wet ingredients into dry ingredients (do not over mix). The batter should be quite wet. Divide mixture evenly between muffin cases. Bake for approx. 25 minutes (or when a skewer comes out clean).
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