Ingredients
- 2 cups All purpose flour
- 1/2 tsp baking soda
- 1/2 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk
- 1 egg
- 1/2 cup veg oil
- 1 tsp vanilla extract
- 1 cup frozen or fresh raspberries
- 1/2 cup white chocolate chips
Method
- Preheat the oven to 375F and line muffin tin with cupcake liners and keep aside.
- In a large bowl sift in the dry ingredients (flour, baking soda, sugar, baking powder and salt). Mix well.
- In a separate bowl or large measuring cup, whisk together the wet ingredients (buttermilk, egg, oil and vanilla extract.
- Now add the wet ingredients to the dry ingredients with a spatula, fold the ingredients together. Do not over mix the batter.
- Gently fold in the raspberries then the chocolate chips.
- Scoop the batter and evenly distribute into the muffin tins. Top with a couple of additional chocolate chips on top if desired.
- Bake for 20-25 minutes until the toothpicks comes out clean. Let cool in the pan for 10 minutes then remove to a wire cooling rack. Enjoy!
- Note- do not defrost the raspberries if using frozen.
