Raspberry & White Chocolate Muffins

This is a great mix of flavours and works well with frozen as well as fresh raspberries.

 

Recipe

Makes 12

Ingredients

400g self raising flour

1/2 tsp baking powder

100g white chocolate, chopped

100g raspberries

175g caster sugar

2 large eggs, lightly beaten

175ml sunflower oil

175ml semi-skimmed milk

• Preheat the oven to 190C or gas mark 5 and line a muffin tin with 12 muffin cases or you can make your own. Spray your muffin tin with oil and cut 12 squares out of grease proof paper. Push a square down into each muffin hole.
• Sift the flour and baking powder into a large bowl then mix in half of the chocolate, sugar and the raspberries. 
• Lightly whisk the eggs, oil and milk in a large jug until combined. Pour into the dry ingredients and mix briefly with a large metal spoon until everything is just combined.
• Divide the mixture between the muffin cases and sprinkle with the remaining chocolate and a few raspberries before baking.
• Bake for 25 minutes until well risen. Leave to cool ion the muffin tin for a couple of minutes then remove and cool on a wire rack.