Merry Christmas to all my readers! In honour of the family sharing that we have this time of year, I got my family to vote on which recipe I should post today, and this was the one that won! Aside from being yummy, they’re also red and white, perfect for Christmas! I discovered these muffins after I bought my mum one of Ainsley Harriott’s books for Christmas quite a few years ago. They are absolutely delicious, and extra raspberries and chocolate always end up finding their way into the mix, be it in the batter itself, or sprinkled on top right before cooking. The fresh raspberries can be substituted for frozen, just make sure you drain them well before use, and be aware that they will break up a lot more in the batter.
Raspberry & White Chocolate Muffins
• 300g plain flour
• 2 teaspoons baking powder
• 150g caster sugar
• 1 egg
• 1 teaspoon vanilla extract
• 225 ml milk
• 50 butter, melted
• 100g fresh raspberries
• 75g chopped white chocolate
Preheat the oven to 200oC. Line and grease a muffin tin.
Sift the flour and baking powder into a large bowl and stir in the sugar. Crack the egg into a separate bowl and whisk in the vanilla extract, milk, and melted butter.
Stir the liquid into the dry ingredients with the raspberries and chocolate, taking care not to over-mix. Spoon the mixture into the cases, and bake for 30 minutes until well risen and just firm. Allow to cool in the tin for a few minutes, then shake out onto a cake rack to finish cooling.