- makes 12 serves
- preparation 10 minutes
- cooking 20 minutes
- difficulty Easy level
Ingredients
- 150 g raspberries
- 300 g self–raising flour
- ½ tsp baking powder
- pinch sea salt
- 170 g caster sugar
- 3 large eggs, lightly beaten
- 125 g unsalted butter, melted
- 150 ml real buttermilk
- 100 g Callebaut white chocolate buds
- icing sugar, for dusting
Instructions
- Preheat the oven to 180˚C. Line a 12 - hole muffin tin with paper cases.
- Place the raspberries and 2 tablespoons of the flour in a bowl and gently toss to lightly coat – this prevents raspberries from sinking to the bottom of the batter during cooking.
- Sift the remaining flour, baking powder, salt and sugar into a large bowl. Add the eggs, melted butter and buttermilk and stir with a wooden spoon until just combined – don't overwork. Gently fold the raspberries and white chocolate buds into the batter.
- Spoon the batter evenly into the paper cases, then bake for 20 minutes or until a skewer withdraws clean. Stand on a wire rack to cool for 10 minutes, then dust with icing sugar.
Photography by Danielle Abou Karam.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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