{"id":10633,"date":"2015-01-16T15:47:32","date_gmt":"2015-01-16T14:47:32","guid":{"rendered":"http:\/\/anneauchocolat.dk\/en\/2015\/01\/16\/muffins-med-hindbaer-og-hvid-chokolade\/"},"modified":"2016-04-12T19:37:56","modified_gmt":"2016-04-12T18:37:56","slug":"muffins-med-hindbaer-og-hvid-chokolade","status":"publish","type":"post","link":"https:\/\/anneauchocolat.dk\/en\/uncategorized\/muffins-med-hindbaer-og-hvid-chokolade\/","title":{"rendered":"Muffins with raspberries and white chocolate"},"content":{"rendered":"

\"Processed<\/p>\n

Deliciously moist muffins with raspberries and white chocolate.\u00a0<\/em><\/p>\n

Muffins\u00a0with raspberries and white chocolate
\n<\/strong>6\u00a0muffins<\/p>\n

90 g\u00a0sugar
\n70 g butter, softened
\n1 egg
\n50 g skyr (or greek yogurt)
\n60 g plain flour
\n1\/2 tsp baking powder
\n125 g raspberries, fresh or frozen
\n65 g\u00a0white chocolate (Ivoire 35% from Valrhona), chopped in chunks
\n1\u00a0tbsp sugar<\/p>\n

In a bowl whisk together sugar and butter. Add the egg while stirring and then the skyr. Fold in flour and baking powder. At the end add the raspberries and white chocolate to the batter (save some of the chocolate to put on top). Pour the batter into paper muffin cups and sprinkle with the rest of the chocolate and 1 tbsp sugar. Bake the muffins in the oven at 190 degrees celsius for about 20 minutes. Cool down and enjoy.<\/p>\n

\"Processed<\/p>\n","protected":false},"excerpt":{"rendered":"

Deliciously moist muffins with raspberries and white chocolate.\u00a0 Muffins\u00a0with raspberries and white chocolate 6\u00a0muffins 90 g\u00a0sugar 70 g butter, softened 1 egg 50 g skyr (or greek yogurt) 60 g plain flour 1\/2 tsp baking powder 125 g raspberries, fresh or frozen 65 g\u00a0white chocolate (Ivoire 35% from Valrhona), chopped in chunks 1\u00a0tbsp sugar In…<\/p>\n

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