Ingredients

• 2 eggs ((m))
• 100 g granulated sugar
• 0.2 g salt (pinch of)
• 100 ml sunflower oil
• 50 ml milk
• 130 g flower (patent flour)
• 4 g baking powder
• 100 g white chocolate
• 150 g raspberries
• white chocolate (au bain marie, optional)

Instructions

1. Chop the white chocolate.

2. Beat the eggs together with the sugar and salt for 3 minutes. Add the sunflower oil and milk, mix together. Sift the flour and baking powder. Using the spatula, mix it together into an airy batter. Fold 70 g of the white chocolate and raspberries into the batter. Note! Keep 12 raspberries aside.

3. Place the muffin papers in the muffin baking pan. Fill them two-thirds full with the batter (47/50 grams of batter per cupcake). Spread some raspberries and the remaining white chocolate on top (30 grams).

4. Place the cupcakes in the preheated oven at 175℃ for about 25 to 35 minutes. Use a skewer to see if the cupcakes are done. Does the skewer come out dry? Then the cupcakes are ready. Let the cupcakes cool completely.

5. Melt the white chocolate au bain marie. Put it in the piping bag. This step is optional. I always like to add a fun touch to the muffins.

6. Pipe some lines of white chocolate on top.

7. Raspberry muffins is ready to eat!