Boulangerie
White Chocolate Raspberry Muffins
40 minPour 12Nutri-Score D€€
D
40 min
40 minWhite Chocolate Raspberry Muffins
ce qu’il vous faut
Ingrédients
all-purpose flourCéréales250 g
baking powderÉpicerie10 g
saltÉpices3 g
butter (melted)Produits laitiers110 g
granulated sugarÉpicerie150 g
eggs (at room temperature)Produits laitiers2 morceaux
milkProduits laitiers180 ml- vanilla extractÉpicerie5 ml
raspberries (fresh or frozen)Fruits et légumes200 g- white chocolate (chopped into chunks)Épicerie150 g
par portion
Nutrition
193kcal
- Glucides
- 25 g
- Protéines
- 4 g
- Lipides
- 9 g
ce que vous utiliserez
Ustensiles
Moule à muffins
Saladier ×2
Fouet
Four
pas à pas
Préparation
- Étape 1
Preheat the oven
- Preheat the oven to 190 °C.
- Line a muffin pan with paper cases.
- Étape 2
Mix the dry ingredients
- Whisk the flour, baking powder and salt together in a bowl.
- Étape 3
Whisk the wet ingredients
- Whisk the melted butter and sugar until smooth.
- Beat in the eggs, then the milk and vanilla extract.
- Étape 4
Combine the batter
- Fold the dry ingredients into the wet ingredients until just combined.
- Gently fold in the raspberries and white chocolate chunks.
- Étape 5
Fill the muffin pan
- Divide the batter between the muffin cases, filling them almost to the top.
- Étape 6
Bake the muffins
- Bake until golden and a skewer comes out clean.
- Let the muffins cool in the pan for a few minutes, then transfer to a rack.