Ingredients

The following ingredients have 10 Servings
  • 2 cup plain flour
  • 2 tsp baking powder
  • 3/4 cup caster sugar
  • 1 cup sour cream
  • 2 egg
  • 1 tsp lemon rind, finely grated
  • 1/3 cup grapeseed oil
  • 225 g frozen raspberries
  • 1 cup white choc bits

Instruction

  • Preheat oven to 180C. Place 12 large muffin cases into tin.
  • Process flour, baking powder and sugar together, transfer to a large bowl.
  • Process sour cream, eggs, lemon rind and oil until well mixed. Pour wet mixture onto flour mixture, stir until just combined.
  • Gently fold in the raspberries and chocolate (don't over-mix), spoon into the lined tins.
  • Bake for 30-40 minutes or until cooked when tested with a skewer.