Raspberry and white chocolate muffins

Name: Raspberry and white chocolate muffins
Prep time: 45 min
Cook time: 25 min
Yield: 10
Cuisine: Brunchs et déjeuners
Ingredients: 250 ml (1 cup) of flour; 75 ml (1/3 cup) of sugar; 1 pinch of salt; 5 ml (1 teaspoon) of liquid vanilla or 1 sachet of vanilla sugar; 30 ml (2 tablespoons) of yeast; 180 ml (3/4 cup) of milk; 75 ml (1/3 cup) of vegetable oil; 1 egg; 150 ml (2/3 cup) of fresh or frozen raspberries; 125 ml (1/2 cup) of white chocolate

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Author: Les Cultures de chez nous

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Preparation 20

Baking 25

Portions 10

Freezing Yes

Budget

Ingredients Preparation

Ingredients

250 ml (1 cup) of flour
75 ml (1/3 cup) of sugar
1 pinch of salt
5 ml (1 teaspoon) of liquid vanilla or 1 sachet of vanilla sugar
30 ml (2 tablespoons) of yeast
180 ml (3/4 cup) of milk
75 ml (1/3 cup) of vegetable oil
1 egg
150 ml (2/3 cup) of fresh or frozen raspberries
125 ml (1/2 cup) of white chocolate

Preparation

Side-by-side mode

Preheat oven to 375°F (190°C)
In a large bowl, mix flour, salt, sugar and yeast.
In another large bowl, mix milk, oil, vanilla and egg with a whisk.
Mix well.
Add carefully this preparation to the one before and add raspberries and white chocolate squares cut in two.
Mix a bit and fill up to two‑thirds of the muffin moulds. Bake at 375°F (190°C) for about 25 minutes.

Did you know that...

Our Quebec raspberries are available in season for pick‑your‑own in our fields in Saint‑Cyrille‑de‑Wendover, and at our fresh fruits and vegetables stand in Saint‑Cyrille‑de‑Wendover.

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