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Monday: Closed
Tuesday – Sunday: 8:30am – 4:00pm

To make them at home: Preheat the oven to 190C fan bake. In a bowl combine 2/3 cup milk (a dollop of sour cream or yoghurt if using), 2/3 cup sugar, 1/3 cup oil, 1 egg and 1/2t vanilla.

Whisk all the ingredients together to combine.

Then, in a separate bowl sieve 1 3/4 cups self-raising flour (we used gluten free). Stir into the flour 1 heaped cup frozen raspberries and 1/2 cup chopped white chocolate buttons. Gently combine the wet ingredients with the dry - be careful not to over mix.

Spoon the batter into lined muffin tins (we got 16 muffins in total) and bake for 20-25 minutes.

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How to Bake: Raspberry White Chocolate Muffins