These are the other result of my baking frenzy on the weekend. I have made them before so knew they would be a winner. Again I missed out on my own baking and these ended up in the possession of friends (who are still arguing over them!). Expect more raspberry recipes in the future too, because I now have a box of frozen berries to get through.
White Chocolate, Raspberry and Yoghurt Muffins
Unfortunately I don't know where I got this recipe, sorry
1 1/2 cups self-raising flour
1/2 cup caster sugar
1 cup low-fat yoghurt
1 cup frozen raspberries
100g white chocolate, roughly chopped
2 tablespoons vegetable oil
2 eggs, lightly beaten
icing sugar, to dust
1. Preheat oven to 180C. Lightly grease a 12-hole muffin pan, or line with paper cases.
2. In a large bowl, combine flour and sugar. Add remaining ingredients. Mix batter until just combined. Divide the batter until just combined. Divide the batter among pan holes. Bake for 20-25 minutes.
3. Allow to cool in pan 5 minutes. Transfer to wire rack to cool completely. Dust with icing sugar to serve.