Raspberry and white chocolate muffins
- Preparation and cooking time
- A challenge
- Makes makes 12
- 300g plain flour 2 tsp baking powder 150g golden caster sugar 1 large egg 1 tsp vanilla extract 225ml milk 50g butter (melted) 100g fresh raspberries 100g chopped white chocolate You will also need a 12-hole muffin tin and cases.
- STEP 1Preheat the oven to 200C/180C fan/Gas mark 6 and line a 12-hole muffin tin with cases. Sift the flour and baking powder into a bowl and stir in the sugar. Crack the egg into a separate bowl and whisk in the vanilla extract, milk and butter. Stir the wet ingredients into the dry and add the raspberries and chocolate, take care not to over mix. Spoon the mixture into the cases and bake for 25-30 minutes and bake until well risen and just firm to the touch.