| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 4qr | 1 | servings | |
INGREDIENTS
| 2 | c | Self-raising flour |
| 1/4 | c | Caster sugar |
| 1/4 | c | Brown sugar |
| 1 | Egg | |
| 1 | Lemon; zest of | |
| 90 | g | Unsalted butter; melted |
| 1/2 | c | Buttermilk |
| 1/2 | c | Milk |
| 1/2 | c | White choc chips |
| 150 | g | Frozen raspberries; (1/2 box) |
INSTRUCTIONS
1. Pre-heat oven to 180deg.C. Grease a muffin tin well with butter or spray oil. 2. Sift flour into a large bowl and stir in the sugars to mix evenly. In another bowl mix together the egg, lemon zest, butter, buttermilk, milk and choc chips and add to the flour mixture with the raspberries. Spoon into muffin tin and bake for about 20 minutes or until golden. Remove from oven and allow to cool for a few minutes before turning out onto a wire rack to cool completely. Makes 12 muffins. Converted by MC_Buster. Per serving: 983 Calories (kcal); 83g Total Fat; (73% calories from fat); 15g Protein; 54g Carbohydrate; 405mg Cholesterol; 269mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fruit; 16 Fat; 2 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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