White Chocolate Raspberry Muffins

Before moving on, I’d like to suggest another muffin recipe, these fresh raspberry and white chocolate ones. As simple, quick and delicious as ever, this recipe is for all lovers of these little cakes! Just goes to show that the good things are not necessarily the most complicated!

You will see in my muffin recipe, as in most muffin recipes, the use of oil as a fat. I tried using butter, but no, it doesn’t give that characteristic muffin consistency… You will also see that in almost all recipes, the dry ingredients should be mixed with the others (milk, oil, egg) and then mixed quickly. You can do it this way, but I prefer to add the yeast at the end and it works perfectly. Good recipe!

Recipe for “white chocolate muffins”:

-280g of flour

-90g of oil

-1 egg

-150g of white chocolate

-250g of fresh raspberries

-1+1/2 spoonful of baking powder

-60g of blond vergeoise

-120g sugar

-185g of fermented milk

Start by mixing all ingredients except yeast, raspberries and white chocolate.

Mix well to obtain a homogeneous paste.

Cut the white chocolate into pieces. I cut the squares of a tablet (nestlé) just in half…

Add the yeast and mix well to distribute it in the dough.

Add the white chocolate. Always mix afterwards.

Add raspberries and mix carefully.

Bernard’s advice:
I use fresh, not frozen, raspberries in this batter because even with careful mixing, they will blend into the batter and add fluffiness to the muffins. If using frozen raspberries, I recommend letting them thaw before adding them to the batter…