Raspberry and White Chocolate Muffins (that kids can cook!)
 
 
Author::
Recipe type: lunch box
Ingredients:
  • 2 cups self raising flour
  • 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:
  1. Preheat oven to 180 degrees.
  2. Place patty pans in muffin trays.
  3. 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.
  4. Pour the liquid ingredients into well and mix with a wooden spoon. Muffins are best when made quickly and not over mixed.
  5. Roughly chop and add choc chips.
  6. Roughly chop and add the raspberries.
  7. Mix ingredients lightly through with a wooden spoon.
  8. Spoon into patty pans.
  9. 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/