The other day I was in a serious baking mood. I had also went strawberry and raspberry picking so needed a nice way of using my freshly picked fruit rather than let them mould over time.
So, I thought I'd make some white chocolate and raspberry muffins.
Ingredients
◆ 300g Plain Flour
◆ 75g butter, melted
◆ 3 eggs
◆ 3 Teaspoons Baking Powder
◆ 175g Fresh Raspberries
◆ 100g White Chocolate (Chips or Diced)
◆ ¹/₂ Teaspoon Bicarbonate of Soda
◆ 100g Caster Sugar
◆ 150g Natural Fat-Free Yoghurt
◆ 1 Teaspoon Vanilla Essence
Method
1. Preheat oven: set to 190∘C/375∘F/Gas Mark 5
2. Mix the baking powder, bicarbonate of soda, sugar and flour altogether in a bowl.
3. In a separate bowl, mix the melted butter, yoghurt, eggs and vanilla essence together using a fork.
4. Add the two mixtures together and mix!
5. Fold in the white chocolate and raspberries.
6. Line a 12 hole muffin tray with 12 muffin cases (or if you want them smaller line them with cupcakes) and spoon your mixture into each case.
7. Bake in your preheated oven for 15-20 minutes until well risen and golden (watch those suckers so they don't burn). When they're done pierce the centre of a muffin with a knife and if it comes out clean then they're ready!
8. Leave the muffins to cool for about 10 minutes and if you want you can decorate. I drizzled white chocolate over my muffins...yum!
And there you have it! White chocolate and raspberry muffins. Pretty simple.
Have you tried making these?
Twitter: @simplykarah10
Bekah // SK x
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