@onqifiqe4: Super flexible bare‑style shoes for all activities🔥 #BarefootShoes #MinimalistShoes #FitnessShoes #OutdoorGear #WorkoutEssentials

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Sunday 23 August 2026 15:20:22 GMT
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Raspberry & white chocolate muffins 🧁 #raspberrymuffins #muffins #baking #bakingmuffins  📖 Ingredients: Crumb topping: 1 cup flour 2 tbsp cornflour  1/4 cup brown sugar 1/4 cup white sugar 4 tbsp melted butter Muffins: 1/2 cup melted butter 1 1/2 cup sugar 2 eggs 1 cup buttermilk 1/4 cup sour cream 2 tbsp oil 1 tbsp vanilla extract  2 1/2 cups flour 2 tsp baking powder 1/2 tsp baking soda Pinch of salt 2 cups raspberries 1 cup white chocolate chips 👩🏻‍🍳Instructions: 	1.	Preheat oven to 220°C (425°F) and line a muffin tin. 	2.	Make the crumb topping: mix flour, cornstarch, both sugars, and melted butter until clumps form. Set aside. 	3.	In a large bowl, whisk together melted butter and sugar until smooth. 	4.	Add eggs and whisk for 1–2 minutes until slightly pale and thicker. 	5.	Mix in buttermilk, sour cream, oil, and vanilla extract until fully combined. 	6.	In another bowl, stir together flour, baking powder, baking soda, and salt. 	7.	Add dry ingredients to the wet mixture and gently fold until just combined (don’t overmix). 	8.	Toss raspberries with a little flour, then fold them into the batter along with the white chocolate chips. Let it rest for 20-30 minutes. 	9.	Divide batter evenly into muffin cups and generously sprinkle the crumb topping on each. 	10.	Bake for 5 minutes at 220°C (425°F), then lower heat to 190°C (375°F) and bake another 12–15 minutes, until golden and set. 	11.	Let muffins cool in the tin for a few minutes, then transfer to a rack to cool completely.
Raspberry & white chocolate muffins 🧁 #raspberrymuffins #muffins #baking #bakingmuffins 📖 Ingredients: Crumb topping: 1 cup flour 2 tbsp cornflour 1/4 cup brown sugar 1/4 cup white sugar 4 tbsp melted butter Muffins: 1/2 cup melted butter 1 1/2 cup sugar 2 eggs 1 cup buttermilk 1/4 cup sour cream 2 tbsp oil 1 tbsp vanilla extract 2 1/2 cups flour 2 tsp baking powder 1/2 tsp baking soda Pinch of salt 2 cups raspberries 1 cup white chocolate chips 👩🏻‍🍳Instructions: 1. Preheat oven to 220°C (425°F) and line a muffin tin. 2. Make the crumb topping: mix flour, cornstarch, both sugars, and melted butter until clumps form. Set aside. 3. In a large bowl, whisk together melted butter and sugar until smooth. 4. Add eggs and whisk for 1–2 minutes until slightly pale and thicker. 5. Mix in buttermilk, sour cream, oil, and vanilla extract until fully combined. 6. In another bowl, stir together flour, baking powder, baking soda, and salt. 7. Add dry ingredients to the wet mixture and gently fold until just combined (don’t overmix). 8. Toss raspberries with a little flour, then fold them into the batter along with the white chocolate chips. Let it rest for 20-30 minutes. 9. Divide batter evenly into muffin cups and generously sprinkle the crumb topping on each. 10. Bake for 5 minutes at 220°C (425°F), then lower heat to 190°C (375°F) and bake another 12–15 minutes, until golden and set. 11. Let muffins cool in the tin for a few minutes, then transfer to a rack to cool completely.

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