Raspberry & Chocolate Muffins
These delightful raspberry and white chocolate muffins are a perfect balance of sweet and tangy flavors. The fruity burst of fresh raspberries combines harmoniously with the creamy sweetness of white chocolate, creating a heavenly treat that is sure to win hearts over. Each bite is a delightful mix of textures that will leave you craving for more. Enjoy these tender, golden-brown muffins straight from the oven for a comforting and indulgent snack.
— Constant Cookbook
Ingredients
- 300g plain flour
- 1 tbsp baking powder
- 100g caster sugar
- 100g unsalted butter
- 2 large eggs
- 200ml semi-skimmed milk
- 150g fresh raspberries
- 100g white chocolate
Instructions
- Preheat oven to 200C/400F/gas mark 6. Line your muffin tin with ten paper cases.
- Sieve the flour and baking powder into a large bowl. Add the sugar.
- Melt the butter.In a separate bowl, whisk together the eggs and milk. Pour the melted butter and the egg mix into the flour. Stir but take care not to over mix.
- Stir in half the raspberries. Cut the white chocolate into small chunks and stir them into the mix.
- Spoon the mixture between the cases. Dot with the remaining raspberries. Cook for 15-20 minutes until golden. Let the muffins cool a little before tucking in.
Yield
Makes 10 muffins
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