Raspberry and white chocolate muffins
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Ingredients
- 100g butter
- 300g plain flour
- 1 level dessertspoon of baking powder
- Pinch of salt
- 3 RSPCA Assured medium eggs
- 1 tsp vanilla extract
- 100g caster sugar
- 200ml RSPCA Assured milk
- 225g fresh raspberries
- 100g white chocolate chunks
Method
The crisp sharpness of fresh raspberries is perfectly balanced by the smooth creaminess of white chocolate in this tasty muffin recipe.
- Set the oven to 200⁰C / fan oven 180 C / Gas Mark 6
- Line 2 muffin tins with paper cases.
- Melt the butter.
- Sift flour, salt and baking powder.
- Beat eggs with the vanilla essence using a hand whisk, then add the sugar, milk and melted butter and stir well.
- Add the flour mixture and stir in well using a hand whisk ensuring you get all the lumps out.
- Fold the raspberries and chocolate chunks into the mixture and spoon into 16 paper cases.
- Bake your muffins for 25 minutes until firm and brown.
