Another classic this week. I've been making these babies for a long time from a torn piece of A4 paper with scribbles, but I think the recipe might have been a Nigella that I adapted to reduce the enormous butter quantity (yes, definitely a Nigella!). I do the wholemeal flour option to try to kid myself that I feed my children healthfully, but they are definitely nicer with 100% of the white stuff (don't tell the tsunamis!). I often skip the chocolate and substitute more raspberries and a cup of pureed zucchini. Weird, but it works!
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Ravishing Raspberry and White Chocolate Muffins
300g plain flour (I use 100g plain white and 200g plain wholemeal)
2 tsp baking powder
150g caster sugar
1 egg
1 tsp vanilla extract
225ml milk (or buttermilk)
50g butter
approx. 100g raspberries
approx. 110g white chocolate
1. Pre-heat oven to 200oC. Grease and line a 12 hole muffin tray.
2. Half the raspberries and chop chocolate into large chunks. Keep it chunky as the end result is yummier.
3. Sift flour and baking powder into large bowl.
4. Stir sugar into flour mixture.
5. Melt the butter (I do it in the microwave on half power for about 50 secs)
6. In separate bowl crack the egg, whisk in the vanilla extract, milk and melted butter.
7. Stir the liquid mixture into the dry mixture. Don't over stir, just bring it all together.
8. Smash the raspberries a fair bit (injects flavour throughout the whole muffin) and then add to the bowl along with the white chocolate. Fold through.
9. Scoop into muffin tray. I tend to make bigger muffins so I only make 9.
10. Into the oven for approx 30-35 minutes or until muffins start to golden on top.
11.Best enjoyed warm, however careful that the chocolate isn't too hot for little mouths. You can also freeze these little bundles of lunchbox yum.
Enjoy!
Enjoy!
