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

  1. Preheat the oven to 180˚C/fan 160˚C/gas 4. Line a 12-hole muffin tray with muffin cases.

  2. Sift the flour into a large bowl, add a good pinch of salt, the sugar, baking powder, raspberries and chocolate and gently stir.

  3. 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.

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