Raspberry And White Chocolate Muffins
Serves: 10
Preparation: NA
Cooking Time: NA
A delicious combination of sharp raspberries, sweet chocolate and fluffy sponge, creates a light and tasty muffin.
Ingredients
- 300g Co-operative plain flour
- 1 tbp baking powder
- 100g caster sugar
- 100g unsalted butter
- 2 large eggs
- 200ml semi-skimmed milk
- 150g raspberries
- 100g Dr Oetker white chocolate chunks Co-operative paper muffin cases
Method
- Pre heat the oven to 200C/180C fan/gas 6. In a muffin tray place 10 paper cases.
- Sieve the flour and baking powder into a mixing bowl. Add the sugar and mix together.
- Place the butter in a bowl, and blast in the microwave for 30 seconds to melt it. In a separate bowl beat together the eggs and milk, and then pour in the melted butter.
- Pour the egg mixture into the flour, and fold in gently.
- Mix in half the raspberries. Add the chocolate, and stir everything together gently.
- Ladle the mixture into the cases, and bake for 15-20 minutes, or until golden.