Eggless Raspberry and White Chocolate Chip Muffin

Hello peeps

I have been craving for some nice raspberry and chocolate chip muffins whole day. So, once back home I started baking some!!  I used to buy the raspberries & white choc muffins from Millie’s Cookies however they have been discontinued :-(  They now sell the lemon meringues, banoffee, blueberry, choc chip, double chip and the carrot muffins which are yummy too!!! The lemon meringues and banoffee are my favourites after the raspberry & white choc muffins :-D

Anyway, I wanted to get some baked once back home with fresh raspberries that I had on hand. Even though I did not have eggs in stock and with a huge craving I went on baking some eggless ones :-D

Ingredients for 12 muffins:

2 cups of plain flour

1 tbsp of baking powder

1 tsp of baking soda

1 cup of buttermilk (You can make your own buttermilk by adding 1tbsp of vinegar to a cup of milk and allow it to stand for 5 minutes)

1 tsp of vanilla paste

½ cup of coconut oil (I use coconut in eggless cakes because it makes it more moist but it’s totally fine to use vegetable oil)

3/4 cup of white chocolate chips

1 cup of raspberries

1 to 1 ½ cups of sugar (depending on how sweet the raspberries are)

Method:

1          Preheat oven at 180°C

2        Line up a muffin tray with paper liners

3         Mix all the dry ingredients (flour, baking powder and baking soda) and set aside

4        Coat both the raspberries and white chocolate chips with flour. This will allow them to spread throughout the batter (and not sink at the bottom)

5        In a large bowl, mix all the wet ingredients (buttermilk, oil, vanilla paste and sugar) to form a batter

6        Add the flour and fold

7        Add in the choc chips and fold again

8        Add the raspberries and slowly fold in

9        Pour the mixture into muffins cases

10      Bake for 20-25 minutes or until you insert a toothpick and it comes out clean

If you using coconut out to make the muffins super moist like I did, it’s better to store them in an air tight container (if there’s any left, of course :D ). If you keep in the fridge, the coconut oil will solidify and hence making the muffins dense and hard. I have just made a batch and having a warm one right now with a nice tea :)

Enjoy and stay tuned for more yummy recipes : )