I’ve always preferred cooking over baking and savoury over sweet but recently that’s gone out the window and our freezer is stuffed full of cake as a result.
These white chocolate and raspberry muffins are a variation of the Apple, Cinnamon and Sultana Muffins that I love because the basic recipe produces muffins that aren’t super sweet and are medium sized rather than gigantic. I use frozen raspberries, which can be a bit tart, but the white chocolate balances them out nicely.
- 250g self-raising flour
- 1 tsp baking powder
- 100g caster sugar
- 2 eggs (mine were medium sized)
- 125ml milk (I used full fat)
- 4 tbsp neutral-tasting oil (I used vegetable oil)
- 120g frozen raspberries
- 100g white chocolate chunks
- Heat your oven to 180°C (160°C fan) and line a 12-hole muffin tin with paper cases.
- Add 250g of self-raising flour, 1 teaspoon of baking powder and 100g of caster sugar to a large bowl and mix well.
- In another bowl or jug, add 2 eggs, 125ml of milk and 4 tablespoons of oil. Whisk well then pour into the dry ingredients. Stir to combine the wet and dry ingredients, taking care not to over-mix. Gently fold 120g of frozen raspberries and 100g of white chocolate chunks into the batter.
- Divide the batter into the muffin tin and bake for 25-30 minutes until golden on top (I check the muffins after 20 minutes and rotate them so they cook evenly). The muffins are ready when a cake tester comes out clean. Leave to cool for a few minutes then turn out onto a wire rack to cool fully.