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How to make- White chocolate and raspberry muffins.

Monday, 26 May 2014

You Will Need:
300 grams plain flour
2 teaspoons baking powder
150 grams golden caster sugar
1 egg
1 teaspoon vanilla extract
225 ml milk
50 grams butter
100 grams raspberries (approximately)
110 grams white chocolate (approximately)


This recipe is so quick and easy to do you must give it a try! Firstly you need preheat your oven to 200 degrees/gas mark 6. The sift the flour and baking powder into a mixing bowl and add the sugar. Once this is done, in a separate bowl crack the egg and add the milk and vanilla extract and mix together. I always find it helps to melt the butter before adding it to the mixture so it is easier to mix together. Add all your liquids to the mixture and stir it together.

Now it's time to chop your chocolate and raspberries. If you prefer for extra quickness you can use chocolate chips but I like the different sized chunks that go in when it is chopped. One important thing you need to make sure when chopping the raspberries is to not damage them too much. I find that chopping them in half will be enough and also if you want more or less chocolate and raspberries then you can use as many as you like.
Firstly add the white chocolate to the mixture and stir them in well. Then a little bit at a time add the raspberries and instead of stirring them into the mixture, fold the mixture over the top of the raspberries. This will ensure that the raspberries are undamaged and don't mash into the mixture.

This mixture will make around 12 muffins so take your cases and distribute your mixture evenly throughout using two spoons to get all the mixture in. Then Put them in the oven for around 20-25 minutes until they start to golden and are nicely risen. Take them out of the oven and leave them to cool. Although I recommend trying one when they are still warm but be careful of the hot melted chocolate in the centre!



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