19 September 2009

Raspberry & White Chocolate Muffins


  • 300g (10.5 oz) plain flour
  • 15ml (1tbsp) baking powder
  • 100g (3.5 oz) caster sugar
  • 100g (3.5 oz) butter
  • 2 medium eggs
  • 200ml (7fl oz) milk
  • 150g (5.5 oz) raspberries
  • 100g (3.5 oz) Somerfield white chocolate
  • Muffin cases


  1. Preheat oven to 200°C, 400°F, gas mark 6. 
  2. Sieve the flour and baking powder into a large bowl. 
  3. Add the sugar.
  4. Melt the butter. 
  5. In a separate bowl, whisk together eggs and milk. 
  6. Pour the melted butter and the egg mix into the flour. Stir; take care not to over-mix.
  7. Stir in half of the raspberries. Cut the white chocolate into small chunks and stir in half of them.
  8. Arrange the paper cases in a muffin tin. Spoon the mixture between the cases. Dot with the remaining raspberries and chocolate chunks, pushing them in a little. 
  9. Cook for 15–20 minutes until golden. Cool. Eat on same day if possible.

Incredibly yummy! With the left over batter, I added a little cinnamon and made cinnamon and white chocolate muffins.


1 comment:

  1. taste as good as they look?

    As they do look pretty tasty.