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Ingredients
12 piece(s)
Raspberry and white chocolate muffins
- 320 g bakers flour
- 1 tbsp baking powder
- 60 g white sugar
- 90 g Butter
- 310 g Milk
- 150 g frozen raspberries
- 100 g White Choc Chips
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6
30min
Preparation 5minBaking/Cooking -
7
easy
Preparation -
8
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Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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5
Recipe's preparation
- Insert butterfly
Add flour, baking powder, sugar, butter and milk to TM bowl "Closed lid" /30sec/sp3
Add frozen raspberries and white choc chips "Closed lid" /10sec/sp2
Pour spoonfuls of mixture into lined muffin tray
Bake 180°C 20-25min
Preparation
10
Accessories you need
-
Butterfly
buy now -
Spatula TM5/TM6
buy now
11
Tip
>perfect for lunchboxes
>freeze in tray before baking and store in freezer in zip lock bags, take out as many muffins as needed and bake as normal
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Add a commentThese are AMAZING! Just like cafe muffins. I added...