Raspberry and white chocolate muffins
(from Elyce123’s recipe box)
Makes 12, will keep in an airtight container for up to 3 days
Source: delicious. July 2005
Prep time: 15 minutes
Cook time: 20 minutes
Categories: July
Ingredients
- 225g plain flour
- 110g golden caster sugar
- 1 tbsp baking powder
- 150g fresh raspberries
- 100g white chocolate, chopped
- 1 medium egg
- 142ml soured cream
- 125g unsalted butter, melted and cooled
- 4 tbsp semi-skimmed milk
Directions
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Preheat the oven to 180˚C/fan 160˚C/gas 4. Line a 12-hole muffin tray with muffin cases.
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Sift the flour into a large bowl, add a good pinch of salt, the sugar, baking powder, raspberries and chocolate and gently stir.
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In another bowl, beat the egg, soured cream, melted butter and milk. Add to the dry ingredients and briefly mix – don’t over-do it. Divide between the muffin cases and bake for 18-20 minutes, until risen and golden. Cool for 5 minutes, then transfer to a rack.