Tuesday, June 14, 2011

White Chocolate Raspberry Muffin

3 cups all purpose unbleached flour
2 teaspoons baking powder
1 cup fresh raspberries
1 cup white chocolate chunks
8 tablespoons butter, melted
3 eggs, room temperature
1 cup milk
1/2 cup greek yogurt

Preheat oven to 350 F

Whisk all the dry ingredients to fully combine. Fold in chocolate and fresh raspberries. Set aside. Beat all the wet ingredients to combine and fold into the dry.

Scoop into a lined 24 cup muffin pan and bake for 30 minutes or until a stick inserted into the middle comes out clean. Leave to cool completely in the pan.


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