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RASPBERRY AND WHITE CHOCOLATE MUFFINS
THe freshness of the raspberries beautifully complement the scrummy white chocolate. A great combination fo ingredients all within one scrummy muffin!! Made these for my friends and they just loved them! I find that it's best if you keep the white chocolate in large chunks as this tastes best once cooked. Makes approx. 12 muffins
Recipe posted by comfondida
Ingredients
- 300g plain flour
- 2 tsp baking powder
- 150g golden caster sugar
- 1 egg
- 1 tsp vanilla extract
- 225ml milk
- 50g butter
- approx. 100g raspberries
- approx. 110g white chocolate
- (muffin cases)
Method
Serves: 12
- Pre-heat oven to 200/gas mark 6
- Half the raspberries and chop chocolate into large chunks.
- Sift flour and baking powder into large bowl. Stir sugar into flour mixture.
- Melt the butter (I find this easiest in microwave for approx. 30 seconds)
- In separate bowl crack the egg, whisk in the vanilla extract, milk and melted butter. Stir the liquid mixture into the dry mixture.
- Fold in raspberries and white chocolate (Using a metal spoon is best as this avoids most damage to raspberries.) Be careful not to be too rough, as raspberries will be easily damaged.
- Cook for approx. 30 minute or until muffins are risen and firm. Enjoy best warm, but careful for hot chocolate!!
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Comments
I love these muffins, I made them for my dad for Father's Day and we both just wanted to eat them all up (I seem to recall he ate two at once)... very tasty and light. However when copying the recipe down I was slightly confused as to why it doesn't show when and how much mixture to put in the muffin cases. Other than that a truly scrumptious recipe!
Posted by cheese23 on 22nd Dec 2011 at 17.54