Raspberry & White Chocolate Muffin

Makes 12 muffins

Ingredients
2 cup (220g) all-purpose flour
2 teaspoon (16g) baking powder 
2/3 cup (130g) light brown sugar
2/3 cup finely chopped white chocolate
2 eggs at room temperature
3/4 cup buttermilk
1/2 cup melted butter
1 teaspoon pure vanilla paste
1 cup fresh or frozen raspberries

Directions
Preheat the oven at 350ºF (180ºC). Position rack in the middle of the oven.
Put the paper liners in the muffin pan.

In a large bowl sift the flour and baking powder. Add the sugar and whisk all the ingredients until combined. Add white chocolate finely chopped, set aside.

In a small bowl whisk the eggs, the butter cooled, the buttermilk, and vanilla bean paste.

Put wet ingredients into solid ingredients, stir with a rubber spatula, until everything is combined, but it is really important not to overmix the batter in order to have good results.

When all the ingredients are combined, use a medium size scoop spoon to put the dough into the muffin pan. Top with some berries and press down gently.

Bake for about 20 minutes, until lightly golden brown.

This recipe was inspired from Jamie Oliver, Raspberry & White Chocolate Muffins


Enjoy!!