Raspberry White Chocolate Cruffin (bake at home)

4 for


How To Bake

Defrost the cruffins (in the fridge overnight up to 24 hours). Place them in a large muffin tin and put them under a damp tea towel or in an airtight container for around an hour at room temperature to prove them (they will get almost three times bigger than when they were frozen). Preheat the oven to 200°C, gently brush on some egg wash and place them into the oven for around 25 – 30 minutes until they have a lovely golden-brown colour.

(Alternatively, you can bake them on a flat oven tray instead of muffin tins, they will bake in 20 minutes but they will be flat)


Wheat Flour, milk, yeast, salt, sugar, improver, butter, raspberry jam, and white chocolate.

Allergens: Gluten, milk, soy.

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