White Chocolate & Raspberry Muffins

Ingredients

480g Plain Flour
200g Caster Sugar
2.4g Baking Powder
6g Salt
360g Milk
160g Olive Oil
100g Whole Eggs
2tsp Vanilla Extract (SCF1078)
260g White Compound Coating (SCC6004)
10g Freeze Dried Raspberry Crumble (SCF0776PA)
100g Callebaut W2 Crema (SCM288)

Method

These light and fluffy white chocolate and raspberry muffins are a delicious and easy to make item that will be popular with every bakery lover! Using white chocolate coating (so no tempering required!) and Callebaut W2 Crema, your display counter will be fully stocked in no time.

How to Make White Chocolate & Raspberry Muffins:

Preheat the oven to 190*C (Fan).
Mix together the sugar, salt, eggs, oil, milk and vanilla. Set aside.
In a separate bowl, mix the flour and baking powder.
Pour the wet ingredients into the dry ingredients and mix well until combined.
Add the melted White Compound Coating and mix until dispersed.
Spoon into muffin cases until 2/3 full.
Bake at 190*C for 18-23 minutes until golden and a skewer comes out clean.
Take out of the oven and allow to cool for 5-10 minutes before transferring to a cooling rack.

For the Topping

Warm the W2 Crema gently in the microwave for around 10-20 seconds (850W).
Transfer into a stand mixer with a whisk attachment and whip until aerated slightly.
Place the crema in a piping bag with a piping nozzle of choice, pipe on to the cooled baked muffins and sprinkle with Freeze Dried Raspberry Crumble and White Chocolate Curls.

Enjoyed this recipe? Whip up a whole batch of muffins in a variety of flavours with our range of compound coatings, Callebaut's post-bake Cremas, and decorate with colourful Curls and Crispearls!

Approximate costs

£14.67

Makes 6 Large Muffins

£2.45

Please note: All costs are based on current Keylink List prices and up-to-date supermarket prices for non-Keylink products. These are given in good faith. These recipe costs could be lower if you benefit from Keylink discounts.

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