White Chocolate and wild berry muffins
Heating time: 30 minutes
Heating temperature: 180 degrees Celsius
Heating mode: Oven
Cooling time: 30 minutesDownload PDF
Ingredients (12 pieces)
| Amount | Measure | Name |
|---|---|---|
| 500.00 | ml | Flour, white |
| 15.00 | ml | Baking powder |
| 2.50 | ml | ROBERTSONS Atlantic Sea Salt 6 x 1kg |
| 375.00 | ml | Castor sugar |
| 1.00 | pc | Eggs, large (class A) |
| 250.00 | ml | Milk |
| 62.50 | ml | Oil |
| 150.00 | ml | CARTE D’OR Wild Berry Sauce |
| 100.00 | g | White Chocolate discs |
| 200.00 | g | Mixed berries, frozen |
| Cupcake or muffin holders 12 no | ||
| 50.00 | ml | Sugar, icing (confectioner's) for dusting |
Preparation
1.Preheat the oven to 180 degrees Celsius and line a muffin tray with the cupcake holders and grease well.
2.Shift together all the dry ingredients.
3.Whisk the eggs, milk and oil together and slowly add to the dry ingredients and mix together until well combined. (Don’t not over mix).
4.Mix together the wild berry sauce and mixed berries and fold into the mixture while adding the white chocolate pieces.
5.Divide the mixture evenly into the cupcake holders and bake for 20 minutes or until a cake skewer draws clean.
6.Remove from the oven and allow too cool and dust with icing sugar and serve as a tea time treat.
