White Raspberry Muffins Food

ELEGANT WHITE CHOCOLATE RASPBERRY MUFFINS

Steps:

• Grease 12 muffin tin cups.
• Heat oven to 400°.
• In a large bowl mix the milk, butter and egg.
• Stir in all remaining muffin ingredients except raspberries & vanilla chips.
• Stir only until flour is moistened,then gently stir in the berries & vanilla chips.
• Spoon the batter into the greased muffin tins.
• Bake for 24-28 minutes or until golden brown.
• Let muffins cool a little, then remove from pan.
• Dip top of each muffin top in melted butter, then in sugar.

WHITE RASPBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease and flour 12 muffin cups.
• Combine 2 cups flour, 1/3 cup sugar, baking powder, and salt in a large bowl. Whisk both amounts of milk with egg in another bowl; stir into flour mixture with 1/4 cup melted butter, 1 teaspoon raspberry extract, and vanilla extract until just moistened. Batter will be lumpy. Fold in raspberries and white chocolate chips; spoon batter into prepared muffin cups.
• Mix 5 tablespoons sugar, 2 tablespoons flour, cinnamon, and 1/2 teaspoon raspberry extract in a bowl. Use a pastry cutter to chop 2 tablespoons butter into mixture until it resembles a coarse crumble; sprinkle over muffins.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 21 minutes.

RASPBERRY & WHITE CHOC MUFFINS

Steps:

• Preheat the oven to 200C/180C fan/Gas mark 6 and line a 12-hole muffin tin with cases.
• Sift the flour and baking powder into a bowl and stir in the sugar.
• Crack the egg into a separate bowl and whisk in the vanilla extract, milk and butter.
• Stir the wet ingredients into the dry and add the raspberries and chocolate, take care not to overmix.
• Spoon the mixture into the cases and bake for 25-30 minutes and bake until well risen and just firm to the touch.

CHUNKY WHITE CHOCOLATE-RASPBERRY MUFFINS

Steps:

• Preheat oven to 400*F.
• Grease 12 standard-size muffin cups, or line with paper wrappers.
• In a medium bowl, using an electric mixer on medium speed, cream together the butter and sugar until smooth.
• Add the egg, milk, and vanilla; blend well.
• In a large bowl, combine the baking powder, 2 cups of the flour, and the white chocolate; whisk to combine.
• Gradually add to the butter mixture; stirring just until combined.
• Gently fold in the raspberries--the batter will be slightly lumpy.
• Fill the muffin cups 3/4 full of batter.
• In a small bowl, combine the 1 Tbsp. of flour and sugar; mix thoroughly.
• Dust muffin tops with the sugar mixture.
• Bake for 20-25 minutes, or until the center of a muffin springs back when lightly pressed.
• Cool for 5 minutes in the tins; carefully transfer muffins to wire racks and cool further.
• Serve warm or cool; store in an airtight container at room temperature.

RASPBERRY & WHITE CHOCOLATE CRUMBLE MUFFINS

Steps:

• Heat the oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Put all of the crumble topping ingredients in a bowl along with a pinch of salt and rub together using your fingertips until you have a crumbly mixture.
• For the muffins, beat the butter and sugars together for 5 mins until pale and fluffy. Add the eggs gradually, beating until combined. Mix in the yogurt, vanilla and milk.
• Fold in the flour, baking powder and a pinch of fine salt until you have a smooth batter. Finally, fold in the raspberries and the white chocolate chips and fill the muffin cases leaving a little gap at the top. Cover the muffins with a layer of the crumble topping and bake for 10 mins, then reduce the oven to 180C/160C fan/gas 4 and bake for 25-30 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.

RASPBERRY MUFFINS

Steps:

• Combine flour and baking powder; set aside. In a large bowl, cream shortening and sugar. Add eggs; mix well. Combine milk and vanilla; add to creamed mixture alternately with flour mixture. Fold in the raspberries. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with sugar. Bake at 375° for 20-25 minutes or until center of muffin springs back when lightly touched.