Ingredients

  • 250 ml (250 gr) of flour
  • 100 ml (100 gr) of sugar
  • 1 pinch of salt
  • 5 ml (1 teaspoon) of liquid vanilla or 1 sachet of vanilla sugar
  • 30 ml (2 tablespoons) of yeast
  • 180 ml (180 gr) of milk
  • 80 ml (80 gr) of vegetable oil
  • 1 egg
  • 150 ml (150 gr) of fresh or frozen raspberries
  • 120 ml (120 gr) of white chocolate
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Preparation

  • In a large bowl, mix flour, salt, sugar and yeast.
  • In another large bowl, mix milk, oil, vanilla and egg with a whisk.
  • Mix well.
  • Add carefully this preparation to the one before and add raspberries and white chocolate squares cut in two.
  • Mix a bit and fill up to two thirds of the silicone muffin molds. Bake muffins for 20 minutes.

Chef's notes

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