RASPBERRIES AND WHITE CHOCOLATE, THE SCRUMMY MUFFIN
Posted on February 6, 2013 by Francesca Lanni
Few combinations are loved as much as raspberries and white chocolate.The freshness of the raspberries beautifully complement the scrummy white chocolate. A great combination of ingredients all within one scrummy muffin!! I find that it’s best if you keep the white chocolate in large chunks as this tastes best once cooked. Ingredients 250g self-raising flour 2 tsp baking powder 100g caster sugar 250ml milk 1 large egg 90ml vegetable oil 150g raspberries 150g white chocolate chips. Method: Preheat oven to 180C (160C if using a fan oven) and line muffin-tray with paper cases. Place all the ingredients apart from the raspberries and chocolate into a bowl and mix the batter until it is all combined but still lumpy – this helps keep it light and fluffy. Gently fold in the raspberries and chocolate. Bake for 20-25 minutes until nicely risen and golden on top. Allow to cook slightly and enjoy. I baked these and made the mistake of letting other people taste them. Now I need to make at least 2 batches to keep up with demand! Easy, quick to make and taste fantastic.