White Chocolate & Fruit Breakfast Muffins

Serves: 4

You will need
300g plain flour
2 teaspoons baking powder
150g golden caster sugar
1 egg
2 teaspoons Nielsen-Massey vanilla bean paste
225ml milk
50g unsalted butter, melted
200g raspberries
100g blueberries
100g white chocolate chips

Directions
1. Pre-heat the oven to 180ºC and line a muffin tray with paper cases. Sift the flour and baking powder into a large bowl and stir in the sugar.

2.
In a separate bowl whisk together the egg, vanilla bean paste, milk and melted butter. Stir the liquid mixture into the dry mixture and beat until smooth.

3.
Fold in half of the fruit and white chocolate chips then fill each muffin case with the mixture. Bake for 30 minutes until golden then leave to cool.


4.
Using a fork, smash the rest of the berries roughly and spoon them on top of the warm muffins. Serve with Greek yoghurt.





Recipe courtesy of www.nielsenmassey.com



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