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Raspberry and White Chocolate Muffins


  • 2 cups GF baking mix
  • ¾ cup caster sugar
  • 1 cup sour cream
  • 2 eggs
  • 1 tsp finely grated lemon rind
  • 1/3 cup vegetable oil
  • 1 ½ cups frozen raspberries
  • 1 cup chopped white chocolate – check label


  1. Preheat oven to 180 ͦC on fan bake.
  2. Line muffin pans with paper shells.
  3. Sift baking mix into a medium sized bowl, add sugar and stir with a fork until well combined.
  4. In a separate, larger bowl combine sour cream, oil, eggs and lemon rind and whisk together.
  5. Gently stir through flour mix until just combined.
  6. Carefully fold through raspberries and white chocolate and spoon into muffin pans.
  7. Bake 25-35 minutes until cooked.
  8. Cool for 4 mins in the muffin pan before taking out and cooling on a wire rack.


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