Raspberry & White Chocolate Muffins
Doesn’t the name of the muffins make you start drooling?
I don’t usually remember cooking recipes I watched on television, but Ainsley Harriot’s Raspberry and White Chocolate Muffins caught my eye on Saturday afternoon and I’ve been dying to give them a go.
I love watching Ainsley, he’s so energetic and oh-so-camp, something very different amongst all the other cooks on TV. He brings a smile to my face and I enjoy watching him at work.
Anyway, onto the recipe…
Ingredients
- 300 g plain flour
- 2 tsp baking powder
- 150 g golden caster sugar
- 1 egg
- 1 tsp vanilla extract
- 225 ml milk
- 50 g butter, melted
- 100 g fresh raspberries
- 75 g chopped white chocolate
Instructions
- Preheat the oven to 200°C (400°F).
- Cut parchment or greaseproof paper into 8 x 15 cm (6 in) circles and push, creasing the paper to fit, into a muffin tin.
- Sift the flour and baking powder into a large bowl and stir in the sugar.
- Crack the egg into a separate bowl and whisk in the vanilla extract, milk and melted butter.
- Stir the liquid into the dry ingredients, taking care not to over-mix.
- Gently fold in raspberries and white chocolate.
- Spoon the mixture into the parchment cases and bake for about 15-20 minutes until well risen and just firm.
Tips and Hints
It’s really important not to over-mix the basic muffin batter. 10 to 15 strokes should be sufficient to combine the wet and dry ingredients without over-mixing.
Save a few raspberries and a few pieces of white chocolate to top off the muffins. Once the batter is spooned into the lined muffin tray, gently push in the raspberry and white chocolate pieces.
