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 cup milk (~250ml)
50g butter, melted
80g raspberries, fresh or thawed from frozen
100g white chocolate, roughly chopped
- In a large bowl, sift together the flour, baking powder and sugar.
- In a small bowl, whisk together egg, milk and butter.
- Add liquid mixture to dry ingredients along with the raspberries and chocolate. Using a large spoon, mix until just combined.
- 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.