I hope you’re all well and enjoying the weekend. There’s definitely some sunshine out there which makes it better too!
Sunday afternoon is the best time to get your bake on. Today I wanted to share with you the recipe for my delicious white chocolate and raspberry muffins. I hope you enjoy them!
300g plain flour
1 tbsp baking powder
100g caster sugar
100g unsalted butter
200ml semi skimmed milk
2 large eggs
150 raspberries – I used fresh but you could used dried
100g white chocolate
Firstly, we need to preheat the oven at 200C. We need the oven to be at temperature before we put everything in so we have an even bake.
Line your muffin tin with the paper cases.
Sieve the plain flour and baking powder into a bowl. Then you can add the sugar. Mix together.
In a separate bowl, melt the butter and add the eggs and milk. However, you can add the eggs, milk and butter into the first bowl. You’ve just got to ensure you mix it together thoroughly.
Add the chocolate. You can buy chunks or chips but I used half an Easter egg I had left over and broke it into bits.
Finally, add the raspberries. If you’re using fresh, be careful when mixing because the fruit can easily become squashed and you’ll end up with a pink cake batter. I used a teaspoon when I mixed them and they retained their whole shape.
Spoon the mixture between cases and bake until the tops are golden.
If you’re anything like me, you’ll have two as soon as they come out the oven. However, they taste just as delicious after they’ve cooled.
Enjoy with your favourite read. Perfect!
See you next time for another post! Take care and keep eating cake.
Big love xx