Recipe by:  Tilly Brook

Source:  “The New Classics” by Donna Hay

Serves:  12


  • 2 cups of plain flour, sifted
  • 2 tsp of baking powder, sifted
  • ¾ cup caster sugar
  • 1 cup of sour cream
  • 2 eggs
  • 1 tsp finely grated lemon rind
  • 1 tsp of vanilla essence
  • 1/3 cup of vegetable oil
  • 1 ½ cups of frozen raspberries
  • 1 cup of white chocolate, chopped


Preheat oven to 180 C (356 F).

  • Place the flour, baking powder and sugar in a bowl and mix to combine.
  • Place the sour cream, eggs, lemon rind, vanilla and oil in a separate bowl and whisk until smooth.
  • Stir the ‘wet mix’ through the flour mixture until just combined.
  • Stir through the raspberries and chocolate.
  • Spoon the mixture into muffin tins lined with non-stick baking paper.
  • Bake for 25-30 mins or until cooked when tested with a skewer.
  • Serve.


Download PDF here (more photos in this PDF)  Australian Raspberry and White Chocolate Muffins Tilly Brook