Mixed Berry and White Chocolate Muffins
Our Mixed Berry and White Chocolate Muffins are not exactly a frugal – but it would be nice for a special occasion like a birthday or Christmas Day!
Mixed Berry and White Chocolate Muffins
Course: Baking, Cakes, Recipes, School Lunches
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalTotal time
1
hour10
minutes
Cook Mode
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Ingredients
2 cups Plain Flour
3 tsp Baking powder
0.75 cup Castor Sugar
1 cup White chocolate melts -(chopped finely or crushed)
1 cup Milk
2 number Eggs
1 tsp Vanilla extract
100 gram Butter-melted, cooled slightly
1 cup Frozen mixed berries
0.5 cup Coconut (shredded)
Directions
- Preheat the oven to 180°C.
- Grease a 12 hole muffin pan or line with pretty patty cases.
- Sift flour and baking powder into a large bowl. Stir in the caster sugar, coconut and crushed white chocolate.
- Whisk together the milk, eggs, vanilla and melted butter in a large jug until well combined.
- Using a large metal spoon, stir mixture into dry ingredients until just combined.
- Gently swirl through frozen mixed berries (do not over-mix).
- Spoon mixture into prepared muffin pan.
- Bake for 25-30 minutes or until cooked when tested with a skewer.
- Stand in pans for 5 minutes before turning out onto a wire rack to cool.
- Lightly dust with icing sugar if desired.
- Recipes Hints and Tips:
- Mixed Berry and White Chocolate Muffins are suitable for freezing. Allow to cool before popping into a large ziplock bag and freeze for up to two months.
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