If fresh raspberries are not available, try using frozen raspberries but also add a teaspoon of freeze dried raspberry powder. 

Ingredients:

• 60g butter, softened by not melted
• ¹⁄₃ Cup castor sugar
• 3 eggs
• ¼ Cup water
• 2 tsp vanilla extract
• 1 ¼ Cups Bakels baking mix
• 1 Cup raspberries
• ½ Cup white chocolate chips

Method:

1. Preheat oven to 180° C.
2. If using a metal muffin tray, line it with paper muffin cups, otherwise us a silicone tray. (The recipe makes approx 15 medium muffins or 9 jumbo).
3. Cream butter and sugar, beating until light and fluffy with no lumps.
4. Beat each egg in individually.
5. Add water and vanilla, then beat until well combined.
6. Sift in baking mix and stir to just combine.
7. Add raspberries and choc chips, then stir in.
8. Spoon into muffin trays and bake for 10-15mins until turning golden brown on top or a skewer comes out cleanly.
9. Cool on a wire rack. 

 Print