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Nutrition Facts
Serving Size 1 muffins 75g Recipe makes 6 muffins) The following items or measurements are not included below: frozen mixed berries
Calories 235
Calories from Fat 99		(42%)
Amount Per Serving		%DV
	Total Fat 11.0g	16%
	Saturated Fat 6.6g	32%
	Monounsaturated Fat 3.0g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 56mg		18%
Sodium 115mg		4%
Potassium 94mg		2%
Total Carbohydrate 29.8g		9%
	Dietary Fiber 0.6g	2%
	Sugars 12.7g
Protein 4.5g		9%
how is this calculated?

White Chocolate and Mixed Berry Muffins

Recipe #257340 | 45 min | 15 min prep

⁽³⁾ RATE IT NOW Print Recipe

By: j.sugiarto
Oct 6, 2007

I got the original recipe from www.taste.com.au, but it uses buttermilk. What a fatty! As I don't want to eat my muffins in guilt, I made them using skim milk - and they turn out just nice.

6 muffins (change servings and units)

Ingredients

1 cup plain flour
1/2 teaspoon baking powder
1/4 cup sugar
1/4 cup white chocolate chips
1 egg, lightly beaten
1/2 cup skim milk
1/2 teaspoon vanilla extract
1/4 cup butter, melted
1/3 cup frozen mixed berries, thawed on paper towel for 5-10 minutes

Directions

1
Heat oven to 180°C.
2
Lightly grease a 6 x 1/2-cup capacity muffin pan.
3
Sift flour and baking powder into a large bowl.
4
Add sugar and white chocolate chips. Stir until combined.
5
Whisk eggs, milk, vanilla and butter in a separate bowl until just combined.
6
Stir butter mixture into flour mixture until just combined. Gently swirl through berries.
7
Spoon mixture into muffin holes. Bake for 25 to 30 minutes or until a skewer inserted into the centre comes out clean.
8
Stand in pan for 5 minutes. Turn onto a wire rack. Serve.

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Featured Reviews for This Recipe

From: Crafty Lady 13

On Feb 23, 2010

These should get more than 5 stars for the ease of preparation. I used a regular size muffin pan and ended up with 10 muffins. I took them to work and they were quickly devoured. I received a lot of compliments and requests for the recipe. Made for Top Favorites of 2009 Tag Game.

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From: Starrynews

On Oct 12, 2009

These are AMAZING. So light, fluffy, and a fantastic flavor! I used a mixture of fresh raspberries and chopped strawberries and, as I don't have a 6 cup muffin pan, I used my smaller capacity 12 cup and got 12 small muffins. They came out perfectly at 15 minutes. I did have the bursts of white chocolate - perhaps from the lower cooking time? Thanks for sharing! Made for PAC Orphanage Fall 09.

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From: KLHquilts

On Oct 8, 2007

My husband loved these, but I was just a tiny bit disappointed ... they're a very good blueberry muffin, but the white chocolate just seemed to disappear (for me, at least). I think I imagined that there would be little bursts of white chocolate amid all the blueberries, but instead it seemed to melt into the batter ... still, it made a very good muffin. I lightened it further by using nonfat greek yogurt instead of butter. Didn't hurt the texture — it came out nice and light. Thanks for posting!

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