Raspberry & White Chocolate Muffins

Recipe

Created by
  • Mark Tilling - Chocolate Academy Chef

Muffin Batter

Ingredients Preparation
  • 210g
    milk
  • 75g
    Egg
  • 215g
    caster sugar

Mix the milk, eggs, sugar, together.

  • 290g
    plain flour
  • 10g
    Freeze dried raspberry powder
  • 3g
    baking powder
  • 3g
    bicarbonate of soda

Place the flour, freeze-dried raspberry powder, baking powder and Bicarbonate of soda in a mixer and mix together place the flour, freeze-dried raspberry powder, baking powder and Bicarbonate of soda in a mixer and mix together.

  • 170cl
    sunflower oil
  • 10g
    freeze-dried raspberry pieces
  • 150g
    White chunks

Pour in the milk and egg mix followed by the oil then the raspberry pieces and white chocolate chunks.

Pour in a piping bag and set to one side.

Line a muffin tin with 12 cases and pipe evenly into each case.

Bake on 170oc for 20-25 mins.

Filling and decoration

Ingredients Preparation

When cool pipe the ruby mix into the centre of the muffin and on top using piping bag and nozzle.

  • 40g
    Ruby blossoms
  • 35g
    Meringue drops

Sprinkle with the blossoms and strawberry meringue drops.

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