Revenge of the White chocolate and Raspberry muffins

Today we’ve baked two of our favourite recipes, starting with some white chocolate and raspberry muffins.

I love muffins, and I found this recipe when I was searching for something to do with loads of fresh strawberries and raspberries we had left over from a weekend dinner party! Since it’s the perfect season for them anyway, enjoy!

Raspberry and white chocolate muffins

Ingredients: 300g Plain (all purpose) Flour 1 tbsp baking powder 100g Caster sugar 150g Raspberries 100g good quality white chocolate 100g of Butter 2 large eggs 200ml of Milk (I usually use semi-skimmed)

(preheat the oven to 200oC / 180 for a fan oven)

1) Sift the flour and baking powder together into a large mixing bowl (the more air you get in there the better!)

2) Melt the butter in a separate bowl and whisk the eggs together with the milk

3) Add the egg and milk mixture, and the melted butter to the dry ingredients and fold in – being careful not to beat too heavily.

4) Chop the white chocolate into small chunks, and add to the mixture, stir in the raspberries and divide evenly between 10 muffin cases.

Bake muffins for 15 – 20 minutes, try to make sure you turn them halfway through to help them cook more easily! You can dust them with a light coating of icing sugar to finish off.

(adapted from Good Housekeeping)