Two muffins recipes in a row, I know. But when I love, I have no limits. These muffins are absolutely delicious, not too sweet, a little bit sour with the raspberries, really perfectly balanced.
I got the recipe here. We had the most amazing long weekend with sunshine and perfect family gathering and now it’s Monday and it’s raining? Ugh, it makes me grumpy. I’m trying to survive thinking about our beach weekend in June, we’re going to Toulon (south of France) and I’m am excited. Beach, sun, fish. Just what we need. And my girls slept through the night two times this week, FEEL MY JOY.
Raspberries and chocolate chips muffins (10 muffins) :
- 250g flour
- 150g sugar
- 2 eggs
- 80g butter
- 15cl milk
- 2 teaspoons yeast
- 100g chocolate chips
- 100g raspberries (frozen here)
Preheat the oven at 180°C (356°F).
Melt the butter in a pan, let cool. Add the milk and eggs, whisk.
In an other bowl, add the flour, sugar and yeast, mix. Then add the liquid ingredients. Mix well and add the raspberries and chocolate chips.
Grease your muffins pan and bake for 15 to 20 minutes.