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Clarified butter is without the lactose and other milk solids. It is traditionally prepared by gently heating butter until it becomes a clear golden liquid. The lactose and other milk solids coagulate and are meticulously removed. This process also evaporates most of the natural water content, making the clarified butter light, pure and resistant to spoilage.

White Chocolate and Raspberry Muffins

Preparation : 20 min
Baking : 25 min
Makes : 12 muffins

  • 300g plain flour
  • 2 tsps baking powder
  • 150g caster sugar
  • 1 large egg
  • 1 tsp vanilla extract or essence
  • 250ml milk
  • 80g QBB GHEE, melted
  • 200g fresh raspberries (canned blueberries can also be used, but be carefully to drain berries well)
  • 150g chopped white chocolate

  1. Preheat the oven to 200C.
  2. Place paper cases in muffin tins.
  3. Sift the flour and baking powder into a large bowl and stir in the sugar.
  4. Break the egg into a separate bowl and whisk in the vanilla extract, milk and melted QBB GHEE.
  5. Stir the liquid into the dry ingredients with the raspberries and chocolate, taking care not to over-mix.
  6. Spoon the mixture into the paper cases and bake for 25 min or so until well risen and just firm.

Cakes, Pastries and Cookies


Rice, Noodles, Pasta