You can’t beat a home-made muffin fresh from the oven – and our guests love these when served at breakfast.
Ingredients (makes 12)
- 2 Eggs
- 100 grams of white chocolate, chopped into small cubes
- 150 grams of fresh raspberries
- 100 grams of unsalted butter
- 200 ml of semi-skimmed milk
- 300 grams of plain flour
- 1 tablespoon of baking powder
- 100 grams of caster sugar
Pop muffin cases in a 12 hole muffin tray. Turn your oven onto 200 c (400 f).
Place the butter in a small saucepan to melt over a low heat. Place the flour, baking powder & caster sugar in a large mixing bowl, whisk together (this saves sieving the flour).
In a small bowl, place the eggs & milk and whisk until fully combined. Pour over the dry mix along with the melted butter and stir with a large spoon until the mixture has combined, Carefully stir in the chocolate pieces & the raspberries and then divide amongst your muffin cases.
Bake for 15-20 mins until risen & golden. Remove from the oven and, when cooled a little, turn out onto an airing rack – eat whilst still warm, preferably the same day (which should’t be a problem!)
Tip: Asides from the white chocolate & raspberry – the other ingredients are a good base for any sweet muffin. Try adding a tablespoon of cocoa powder and 100 grams, each, of white & dark chocolate for a triple chocolate muffin.