Raspberry and white chocolate muffins from Basics to Brilliance (page 333) by Donna Hay

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sephina on January 05, 2025

    These were a fantastic way to rescue frostbitten raspberries from the freezer! I used light brown sugar instead of raw caster sugar since I didn’t have any of that on hand. The recipe did note that raw caster sugar adds a more caramel-like flavour than standard caster sugar, so I figured light brown sugar would work, which it did.

  • MarciK on June 13, 2022

    I wasn’t a fan of so much sour cream. Maybe it’s something that could be substituted with for something with a more mild flavor.

  • raybun on March 07, 2018

    This is a good muffin recipe, I used semi sweet dark chocolate chips instead of white chocolate as that’s what I had on hand. Lovely with a cup of tea.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.