Recipe: Raspberry and White Chocolate Muffins

Ingredients:

• 2 1/2 cups self raising flour
• 100g butter
• 1 cup caster sugar
• 1 cup milk
• 1 egg (lightly beaten)
• 1 cup raspberries (frozen or fresh)
• 1/2 cup white chocolate bits
• Icing sugar (for dusting)

Method:

1. Preheat oven to 190degrees (I have a fan oven so set it at approx. 170degrees)
2. Lightly grease muffin tins (I use silicon trays so spray them lightly with spray oil)
3. Add the flour and sugar to the bowl and mix
4. Melt the butter in the micowave (for approx. 40 seconds if the butter is chopped) and pour into the dry mix
5. Add the milk, the egg, raspberries (straight out the freezer) and white chocolate bits
6. Give it all a stir until mixture is just moistened (don't mix until completely smooth)
7. Spoon into muffin cups
8. Bake for 20 mins (I checked them after 15 and they definitely needed the extra 5)
9. Stand for 5 minutes and then turn onto a wire rack to cool
10. Dust with icing sugar
11. Eat and enjoy :-)

The original recipe suggested rubbing in the butter to the flour but that seemed like too much effort to me and they came out fine with melted butter instead.

They are truly delicious and were particularly tasty warm.

This recipe makes 12 (large-ish) muffins.