Raspberry & White Chocolate Muffins

24 Muffins

Ingredients

Group 1

590 gm All Purpose Flour

17gm Baking Powder

4 gm Salt

90 gm Eggs (Number 6)

440 gm Milk

90 gm Canola Oil

90 gm Barker’s Professional Raspberry Patisserie Filling

90 gm White Chocolate Buttons

Group 2

240 gm Barker’s Professional Raspberry Patisserie Filling

72gm White Chocolate (for drizzling)

Method

1. Sift and blend all the dry ingredients from Group 1 in a mixing bowl fitted with a paddle.

2. Add the remaining ingredients from Group 1 and blend together on first speed for 1 minute or until the batter looks smooth.

3. Deposit 70 grams into paper-lined muffin trays.

4. From Group 2, pipe 10 grams of Barker’s Professional Raspberry Patisserie Filling into the centre of each muffin, just below the surface.

5. Bake at 200˚C for approximately 19 to 22 minutes, depending on the oven.

6. Once cool, drizzle 3 grams of white chocolate over each muffin.

Tips & Tricks

Any Barker’s Professional Patisserie Filling, Fruit Silk or Classic Crème can be substituted into this recipe

This Recipe Uses