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Raspberry & White Choc Mini Muffins

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Raspberry & White Choc Mini Muffins
  Tried & Tested


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Recipe featured in:

Afternoon Tea recipes;  Baby shower recipes;  Barbecue recipes;  Brunch recipes;  Chocolate recipes;  Christmas recipes;  Kids recipes;  Kids Party recipes;  Make Ahead recipes;  Mother's Day recipes;  Muffins recipes;  Party recipes;  Party Food recipes;  Raspberry recipes;  Spring recipes;  Suitable to Freeze recipes;  Summer recipes;  Timesaver recipes;  Valentine's Day recipes 


This is definitely a recipe the kids will love. It's perfect for school snacks as well!


20 min




  • 2 cups self-raising flour
  • 3/4 cup caster sugar
  • 1 1/2 cups buttermilk
  • 1 egg
  • 50g unsalted butter, melted and cooled
  • 1 cup frozen raspberries
  • 1 cup white choc bits


  1. Preheat oven to 170C (150C fan forced). Spray the holes of 3 x 12 patty pans (2-tablespoon capacity) with cooking spray or line with paper patty cases. Sift self-raising flour and caster sugar into a large bowl.
  2. Place buttermilk, egg and melted butter in a jug. Whisk to combine. Pour buttermilk mixture into dry ingredients and fold to combine. Add frozen raspberries and white choc bits. Fold in, but ensure you do not over-mix.
  3. Spoon equal amounts into prepared pans. Bake for 15 min or until cooked through. Leave to cool in pans for 5 min then remove onto a wire rack to cool completely. Dust with icing sugar. Serve with cream and raspberries if desired.

Source: that's life! TEST KITCHEN

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