• 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 1
    Preheat the oven to 200C/180C fan/Gas mark 6 and line a 12-hole muffin tin with cases.
  • STEP 2
    Sift the flour and baking powder into a bowl and stir in the sugar.
  • STEP 3
    Crack the egg into a separate bowl and whisk in the vanilla extract, milk and butter.
  • STEP 4
    Stir the wet ingredients into the dry and add the raspberries and chocolate, take care not to overmix.
  • STEP 5
    Spoon the mixture into the cases and bake for 25-30 minutes and bake until well risen and just firm to the touch.

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A star rating of 4.2 out of 5.6 ratings