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  • 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
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    Method

    • 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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    Comments, questions and tips (7)

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    Overall rating

    A star rating of 4.2 out of 5.6 ratings

    thedancingkitchen

    question

    Would these work as well with fresh blueberries rather than raspberries?

    tonyman

    A star rating of 1 out of 5.

    Tried this recipe and ended up with 12 heavy fruit bricks. The mix looked far to dry when combined but I persevered with it, I think that 50 G of butter is not enough.

    nloxygen

    A star rating of 5 out of 5.

    Great Recipe. I agree with emilyalexander about the frozen raspberries! The colour is beautiful and they turned out lovely.

    emilyalexander

    A star rating of 5 out of 5.

    This recipe is actually amazing. I made these muffins and I am making them again today because they are absolutely irresistible! the only thing I would say, if you put in frozen raspberries instead of fresh ones then they will hold their shape in the muffin and you will be able to taste them better.…

    superspatula

    Yes this recipe is great for larger muffins

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