Recipe Book

Raspberry Muffins

250 g butter 

500 g natural yoghurt

4 eggs

2 2/3 cups sponge floor

200 g almond meal

1 2/3 cups caster sugar

300 g frozen raspberries

200 g white chocolate chunks

Method:

preheat oven to 180c. line muffin trays with twenty four cupcake papers. melt butter then combine with yoghurt and eggs and whisk to make a smooth mixture. combine dry ingredients flour, almond meal and caster sugar. in a large bowl. make a well in the centre and pour the wet mix into the dry. fold gently using a rubber spatula. it is quite a lumpy mixture. do not over beat  or aim for a smooth batter. add raspberries and white chocolate chunks, very lightly fold to mix in. spoon cupcake mixture into cupcake papers and bake for 25 minutes.