Categories: April

Ingredients

• 125g self-raising flour
• 1/2 tsp baking powder
• 25g butter
• 40g caster sugar
• 50g fresh raspberries
• 75g white chocolate, roughly chopped
• grated zest of 1/2 lemon
• 1 egg
• 125ml milk

Directions

1. Preheat the oven to 200˚C/fan 180˚C/gas 6. Sift the flour and baking powder into a large bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar, raspberries, white chocolate and lemon zest. In a small bowl or a jug, whisk together the egg and milk, then pour the mixture on to the dry ingredients. Mix quickly until just blended – it should still be a bit lumpy. Divide the mixture evenly into a six-hole muffin mould.

2. Bake in the preheated oven for 18-20 minutes until well risen, golden and firm to the touch. Leave the muffins to cool for a few minutes in the mould, then turn out and cool on a wire rack. Serve warm or cold.

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