Average Rating   No. of Servings   10 Approximate Cost   $9.08 Comments: Note comments re frozen berries and paper cases  Ingredients: 150.00 g   frozen raspberries   200.00 g   sour cream   100.00 g   butter   0.67 c   milk - blue   62.50 ml   rice bran oil   1.00   egg   5.00 ml   vanilla essence - imitation   240.00 g   flour   200.00 g   sugar   1.00 c   white chocolate chips   2.00 tsp   baking powder GF   0.50 tsp   baking soda   0.50 tsp   salt   12.00   patty case   0.00 kg   cooking spray

Directions: NB: If making a large quantity of these muffins for a camp, it is best to keep raspberries frozen as long as possible- otherwise by the time you get to last batches the mixture becomes way too moist and very strange muffins. 1. Let raspberries soften for a few minutes while preparing rest of ingredients. (I would never bother to do this unless making only 1 or 2 times the recipe) 2. Combine melted butter, sour cream, milk, oil, eggs and vanilla and stir gently. 3. In a separate bowl stir together remaining ingredients (except the raspberries). 4. Sprinkle the dry ingredients into the liquid mixture, stir lightly til flour is moistened. Add the raspberries at the last moment, don't over-mix. It is a wet mixture. 5. Spray muffin tins well and/or line with patty cases. Spoon mixture into tins, filling to three-quarters full. Best lined with cases as I find the white chocolate always sticks. 6. Bake 190'C for 15-18 minutes until golden brown and springing back with light pressure on top. [Wainui YMCA camp requires 170'C in convotherm oven]