Ingredients
- 2 1/2 cup self raising flour
- 3/4 cup raw sugar
- 2 eggs, lightly whisked
- 1 tsp vanilla extract
- 1/2 cup full cream milk
- 1/2 cup Greek style yoghurt
- 1/2 cup vegetable oil
- 1 2/3 cup frozen raspberries
- 250g white chocolate, roughly chopped
Method
- Preheat the oven to 180C, and line a 12 muffin tin with muffin wrappers.
- Attach the KitchenAid sifter and scale attachment to your mixer. Pour in the self raising flour into the attachment. Once finished, it can be removed. Add the sugar to the bowl and stir through.
- Add all of the remaining ingredients except for the frozen raspberries and white chocolate. Attach the beater attachment to the KitchenAid and beat until the mixture just comes together.
- Turn the mixer off and fold in the frozen raspberries, as well as half of the chopped white chocolate.
- Spoon out the mixture into the prepared muffin tins. Place in the oven and bake for 20-25 minutes, or until they are lightly golden and a skewer comes out clean when tested. Place on a cooling rack to cool down.
- Place the remaining white chocolate roughly chopped up into a small ceramic bowl placed over a double boiler of simmering water on low heat. White chocolate can overheat easily so once it melts turn off the heat.
- Drizzle the melted chocolate over the top of the cooled muffins.
