Raspberry and White Chocolate Muffins

When I bake, I usually try to use organic ingredients, less sugar, and healthier alternatives. But today I decided to throw it all out the window.

I was very keen to try out a muffin recipe that was a bit sweeter, richer and basically, something delicious I could serve at a tea party and make people sigh with delight.

This recipe is based on Ainsley Harriott’s Raspberry and White Chocolate Recipe. I used organic white self-raising flour instead of his suggested baking powder and plain flour.

Ingredients
300g self-raising flour
150g golden caster sugar
1 egg
1 tsp vanilla extract
225ml milk
50g butter, melted
100g fresh raspberries
75g chopped white chocolate

Method
1. Preheat the oven to 200C. Cut greaseproof paper into 15cmx15cm squares and push, creasing the paper to fit, into a muffin tin.

2. Sift the flour and baking powder into a large bowl and stir in the sugar. Crack the egg into a separate bowl and whisk in the vanilla extract, milk and melted butter.

3. Stir the liquid into the dry ingredients with the raspberries and chocolate. Take care not to over-mix, no more than 10-15 strokes.

4. Spoon the mixture into the cases and bake for 30 minutes or so until well risen and just firm.

I put half the mixture in the self-made muffin cases and the other half in regular muffin cases. I couldn’t decide which cases made the muffins look better..