Small Batch Baking: Raspberry & Chocolate Chip Muffins

When the call of baking strikes, but the hungry hordes are no where to be seen, don’t give in to temptation and eat a dozen muffins on your own!  Small batch baking saves us compulsive bakers from a very tubby life, but still provides that tasty treat (both the baking and the eating) that we crave!

These little muffins, are lovely little gems and by making four, you’re assured at least to maintain some level of self control.

Raspberry and Chocolate Chip Muffins

  • 1 Egg White
  • 2Tbsp Sugar
  • 2Tbsp Butter (melted)
  • 1tsp Vanilla
  • 1/4C Flour
  • 1/4tsp Baking Powder (heaped)
  • Pinch Salt
  • 1 1/2Tbsp Milk
  • 1 1/2 Tbsp Chocolate chips
  • 1/4C Raspberries (fresh or frozen)
  • Preheat oven to 180C (350F)
  • Whisk egg white and sugar till sugar dissolves
  • Add melted butter and vanilla, stirring to combine
  • Add dry ingredients
  • Stir in milk, chocolate and raspberries
  • Pour into greased muffin tins (will make between 2-4 depending on tin size)
  • Bake for 20-25 minutes
  • Cool in tin for 10 minutes than allow to cool completely on wire rack
  • Once cooled, if you can wait, top with a sprinkling of icing (confectioners) sugar


Inspired By: How Sweet It Is

This entry was posted in Baking, Chocolate, Dessert, Quick and Easy and tagged , , , , , . Bookmark the permalink.

3 Responses to Small Batch Baking: Raspberry & Chocolate Chip Muffins

  1. Kristen says:

    Sorry they didn’t work out for you Naomi. I’ll have to whip up another batch and see if I can find the issue. Thanks for the feedback!

  2. Naomi says:

    I’m so dissappointed that these didn’t work for me at all. There was too much butter oil and not enough flour – it seeped over the edge of the pans, and the mixture stayed runny. I think it could have done with half the butter or twice the flour.

  3. Pingback: Super Chocolate Muffins « The Irreverent Baker

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