Raspberry Muffin With White Chocolate Chips 覆盆子白巧克力麦芬【香软可口、当早餐或茶点都合适】

These soft and moist Raspberry Muffins are the perfect treat for breakfast or an anytime snack. They are packed with raspberries and white chocolate chips, and super easy to make from scratch.

These muffins stay soft at room temperature for days. Can be served at room temperature or heated up before serving (if you like a crisp crusty top).

Ingredients: Yield 5-6 muffins 
材料

(A)

1 Egg 鸡蛋 1粒

100g Sugar 细砂糖 100克

60g Milk 牛奶 60克

65g Cooking Oil 油 65克

1 tsp Vanilla Extract 香草精 1小匙

(B)

125g Cake Flour 低筋面粉 125克

1/2 tsp Baking Powder 发粉 1/2小匙

1/2 tsp Baking Soda 小苏打 1/2小匙

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

100g Frozen Raspberry 覆盆子 100克

60g White Chocolate Chips 白巧克力豆 60克

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Method:

1. Preheat oven 180'C.
预热烤箱 180度。

2. Mix (A) in a bowl. Sift in (B) in another bowl. 
把材料 (A) 搅拌均匀，材料（B）过筛。

3. Pour (A) into (B), mix well with a hand whisk. Do not over-mix the batter.
把 (A) 加入 (B)，搅拌均匀。不要过度搅拌，不然麦芬会变硬。

4. Add in chocolate chips and raspberries, mix well.
加入巧克力豆和覆盆子，搅拌均匀。

5. Pour the batter evenly into muffin cups. Bake in a preheated oven for 25 minutes or until cooked through. 
把面糊平均的倒入麦芬杯子。放进已预热的烤箱，烘烤25分钟或至熟，即可。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

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Enjoy!