Friday, 5 April 2013

Raspberry and White Chocolate Muffins

A few weeks ago T*sco were kind enough to give me a free white chocolate Easter egg, presumably in recognition of the fact that I spend far too much time and money there. This morning they were also generous to discount some raspberries. So what could I do except bake some muffins? This is based on a recipe given to me by a good friend a fair few years ago.


9oz/255g plain flour
3 tsp baking powder
4oz/110g granulated sugar
1 egg
8 fl oz/240ml milk
3 fl oz/90ml vegetable oil
2.5oz/65g white chocolate (or 1 small Easter egg!)
4.4oz/125g raspberries


1. Grease or put muffin cases into a 12-hole muffin tin.

2. Chop the chocolate into small chunks.

3. Sift the sugar, flour and baking powder into a mixing bowl.

4. Beat the egg in a different bowl, and mix in the milk and oil.

5. Add the liquid ingredients to the dry ingredients and mix gently. The strange thing about muffins is that the batter is supposed to be lumpy; as soon as you can't see any dry flour you are done. Mix in the raspberries and chocolate with the last few stirs.

6. Fill the muffin cups so they are three-quarters full and bake at Gas Mark 5/190 C/375 F for about 25 minutes. They are done when the tops spring back when pressed lightly.

These are lovely when eaten while still warm from the oven, although they will keep for a few days in an airtight container. This is never an issue in our house...

1 comment:

  1. They look delicious and we do have some raspberries!

    Thanks for the great idea.

    Sft x


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