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

  1. Preheat oven to 170 degrees (fan forced). Line 12 patty cases in a muffin pan.
  2. 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.
  3. 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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