RECIPES BAKING CAKES SCHOOL LUNCHES

Mixed Berry and White Chocolate Muffins

Summary

Servings 12
Time Needed Prep
Cook
Ingredients 10
Difficulty Medium

Rating (click to rate)

3.7 based on 94 ratings.

Ingredients

  • 2 cups Plain Flour
  • 3 tsp Baking Powder
  • 3/4 cup Castor Sugar
  • 1 cup White Chocolate Melts (chopped finely or crushed)
  • 1 cup Milk
  • 2 Eggs
  • 1 tsp Vanilla Extract
  • 100 g Butter melted, cooled slightly
  • 1 cup Frozen Mixed Berries
  • 1/2 cup Coconut (shredded)

Nutrition Information

Qty per
70g serve
Qty per
100g
Energy 68.653332107843kcalcal 98.645230785363kcalcal
Protein 3.0502777573529gg 4.3828222767234gg
Fat (total) 1.5641666666667gg 2.2474886080945gg
 - saturated 0.85666666666667gg 1.2309101167401gg
Carbohydrate 11.469999693627gg 16.480784430224gg
 - sugars 4.9155553308824gg 7.062965120053gg
Dietary Fibre 1.1594443627451gg 1.6659592948251gg
Sodium 39.834166666667mgmg 57.236123045032mgmg

Nutritional information does not include the following ingredients: Vanilla extract, Butter

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Mixed Berry and White Chocolate Muffins

Our Mixed Berry and White Chocolate Muffins are not exactly a frugal – but it would be nice for a special occasion like a birthday or Christmas Day!

Method

  1. Preheat the oven to 180°C.

  2. Grease a 12 hole muffin pan or line with pretty patty cases.

  3. Sift flour and baking powder into a large bowl. Stir in the caster sugar, coconut and crushed white chocolate.

  4. Whisk together the milk, eggs, vanilla and melted butter in a large jug until well combined.

  5. Using a large metal spoon, stir mixture into dry ingredients until just combined.

  6. Gently swirl through frozen mixed berries (do not over-mix).

  7. Spoon mixture into prepared muffin pan.

  8. Bake for 25-30 minutes or until cooked when tested with a skewer.

  9. Stand in pans for 5 minutes before turning out onto a wire rack to cool.

  10. Lightly dust with icing sugar if desired.

  11.  Mixed Berry and White Chocolate Muffins are suitable for freezing.  Allow to cool before popping into a large ziplock bag and freeze for up to two months.

Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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