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White Chocolate & Raspberry Muffins


6 Fluid oz Clóna Buttermilk
4 Fluid oz Vegetable Oil
1 Egg (light beaten)
1 Teaspoon Vanilla Essence
9 oz Self Raising Flour
6 oz Castor Sugar
1 Teaspoon of Baking Powder
3-4 oz White Chocolate Chunks
3-4 oz Raspberries (Fresh or Frozen)

1. Recipe Method: Pre-heat oven to 180°c

2. Line a muffin tin with 12 muffin cases.

3. Mix all wet ingredients together in a jug (Clóna Buttermilk, Oil, Egg and Vanilla).

4. Mix all dry ingredients together in a large bowl (Flour, Sugar, Baking powder).

5. Make a well in the centre of the dry ingredients and add the wet mixture.

6. Finally add the raspberries and white chocolate chunks and mix until it is all combined but do not over mix.

7. Spoon the mixture into the baking cases.

8. Bake in the centre of the oven for 15-20 minutes at 180°c.

This recipe is so quick and easy and very delicious.


Recipe By: Sandra O'Donovan