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Type of cooking:
Preparation time: 15 minutes
Cooking time: 30 minutes
Ingredients (for 12 pieces) :Method: Pre-heat oven to 180C and line a muffin tray with paper cases. Sift the flour and baking powder into large bowl and stir in the sugar.
In separate bowl crack whisk together the egg, vanilla paste, milk and melted butter. Stir the liquid mixture into the dry mixture and beat until nice and smooth.
Fold in half of the raspberries and blueberries and all of the white chocolate chips. Divide the mixture between the muffin cases, filling each case right to the top.
Bake for 30 minutes until golden, risen and just firm to the touch, or until a skewer comes out clean. Leave to cool in the tray for 5 minutes, then move the muffins onto a cooling rack.
Use a fork smash the rest of the berries roughly and spoon them on top of the warm muffins. Serve with Greek yogurt or fromage frais.