¾ cup caster sugar (you can get away with only using ½ cup sugar)
¾ cup milk
½ cup canola oil (I no longer like to use canola oil so use ½ cup melted butter, which is approx 125 grams butter.)
1 tsp vanilla essence
2 eggs
1 cup white choc chips
1 cup frozen raspberries
Method:
Preheat oven to 180 degrees.
Place patty pans in muffin trays.
Pour flour and sugar into a medium sized bowl. Mix and make a well in the middle. In a separate bowl/jug mix vanilla, eggs, milk and oil or melted butter.
Pour the liquid ingredients into well and mix with a wooden spoon. Muffins are best when made quickly and not over mixed.
Roughly chop and add choc chips.
Roughly chop and add the raspberries.
Mix ingredients lightly through with a wooden spoon.
Spoon into patty pans.
Cooking time depends on the size and oven, but 12 -15 minutes is about average for the standard patty pan size. Muffins will be ready if you push a skewer into the middle of the muffin and it comes out clean. This recipe made 12 large and 12 small muffins.
Recipe by Planning With Kids at https://planningwithkids.com/2011/07/24/raspberry-and-white-chocolate-muffins-that-kids-can-cook/