Raspberry and white chocolate muffins
Print recipeRaspberry and white chocolate muffins
Create PDFRaspberry and white chocolate muffins
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Thermomix TM 31
Created: 2012-01-25 09:12
Changed: 2013-01-22 13:00
Total time: 25m
Preparation time: 10m
Baking time: 15m
This recipe was provided to you by a Thermomix customer and is therefore not tested by Vorwerk Thermomix. Vorwerk Thermomix assumes no liability, particularly in terms of quantities and success. Please observe the application and safety instructions in our manual.
130 g plain flour
160 g whole wheat kernels or wholemeal flour
4 tsp baking powder
1 tsp ground cinnamon
1 pinch salt
80 g castor sugar
100 g salt reduced butter
230 g milk
150 g frozen raspberries
80 g white chocolate, block or choc chips
Preheat oven to 220˚C. Grease a 12-hole muffin tin (or line tin with muffin cases).
If using whole chocolate, weigh in to TM bowl breaking into squares as you go. Roughly chop for 1-2 seconds on speed 7-8, or until chopped into small chunks. Set chocolate aside.
Mill wheat kernels for 30 seconds on speed 8 to make wholemeal flour (or just add wholemeal flour to TM bowl). Add plain flour, baking powder, cinnamon, salt and sugar to wholemeal flour and mix on speed 4 for 20 seconds to combine. Set flour mixture aside.
Add butter to TM bowl. Melt at 60˚C on speed 2 for 1-3 minutes, or until melted. Melting time will depend on the temperature of the butter.
Add milk, egg and flour mixture. Mix 20 seconds on speed 3-4 or until just combined. Scrape down bowl with spatula as necessary. Do not over mix. Fold in chocolate and raspberries carefully by hand with spatula.
Spoon mixture in to prepared muffin tin. Bake in preheated oven for 15 minutes or until to tops spring back when lightly pressed. Cool on wire rack.
Sprinkle with a dusting of icing sugar to serve.
Whole wheat kernels are available from most health food stores. Ordinary wholemeal flour can also be substituted.
You can vary the ratio of plain to wholemeal flour to taste. You can also substitute blueberries or other frozen fruit for the rasperries and/or use dark or milk chocolate in place of the white chocolate.
These muffins are delicious served with freshly brewed coffee for morning or afternoon tea!