Raspberry and White Chocolate Muffins

The tartness of raspberries is perfectly offset by the sweetness of the white chocolate (see also: white chocolate and raspberry cheesecake). Muffins taste best the first day they’re made, hence why this is quite a small batch.

(makes 24 in cupcake cases, or 12 big muffins)

250g plain flour

2 tsp baking powder

200g caster sugar

1 egg

1 cup milk (~250ml)

50g butter, melted

80g raspberries, fresh or thawed from frozen

100g white chocolate, roughly chopped

  1. In a large bowl, sift together the flour, baking powder and sugar.
  2. In a small bowl, whisk together egg, milk and butter.
  3. Add liquid mixture to dry ingredients along with the raspberries and chocolate. Using a large spoon, mix until just combined.
  4. Spoon mix into a lined cupcake tray (almost fill the cases) and bake for 20-25 min at gas mark 5 / 190oC, or until a skewer comes out clean and muffins are golden.

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