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RASPBERRY AND WHITE CHOCOLATE MUFFINS

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Serves: 12

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  • Vegetarian
What does this mean?

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

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Ingredients

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  • 300 grams plain flour
  • 2 teaspoons baking powder
  • 150 grams golden caster sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 225 ml milk
  • 50 grams butter
  • 100 grams raspberries (approximately)
  • 110 grams white chocolate (approximately)

Method

You will need a muffin tin and cases.

  1. Pre-heat oven to 200/gas mark 6
  2. Half the raspberries and chop chocolate into large chunks.
  3. Sift flour and baking powder into large bowl. Stir sugar into flour mixture.
  4. Melt the butter (I find this easiest in microwave for approx. 30 seconds)
  5. In separate bowl crack the egg, whisk in the vanilla extract, milk and melted butter. Stir the liquid mixture into the dry mixture.
  6. 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.
  7. Cook for approx. 30 minute or until muffins are risen and firm. Enjoy best warm, but careful for hot chocolate!!

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  • 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

  • These are gorgeous, made one batch on the Saturday and had to make another on the Sunday as they had mysteriously disappeared!!

    Posted by Mollysmum on 2nd Sep 2012 at 11.07

  • I only cooked them for 20 minutes and they were still slightly overdone.... I think I would cook them at 180 max next time... they tasted nice though.

    Posted by kateparkyn on 16th Jan 2013 at 19.25

  • I particularly liked the flavour combination and they smelt absolutely delicious. I used Green and Black's white chocolate but chopped it into quite small pieces. I think next time I make this I will make sure I keep the chocolate pieces a bit bigger. I also thought that these would be a bigger, perhaps more in the style of the american sized muffins you get but these were alot smaller which I actually think I preferred. I cooked them for the time specified but felt they were quite gooey when I took them out. I wondered if they were undercooked or if upon leaving them the consistency would change. So I put them back in for a bit longer. They still tasted great but I do wonder if i over cooked them. Overall, great recipe and will make again.

    Posted by suziek99 on 8th Apr 2013 at 0.33