Raspberries. Love ’em.
White chocolate. Love it.
Muffins. Love ’em.
All three? Hello!
This recipe comes from the Chelsea website. It’s so simple and quick, and the muffins are lovely. They are slightly cakey in texture, but I haven’t found a R&WC muffin recipe that isn’t – if you have one, please share!!
Raspberry and White Chocolate Muffins – makes 12 medium muffins
2 1/2 c self-raising flour
100g butter, chopped
1 c caster sugar
1 c milk
1 egg, lightly beaten
1 c fresh (or frozen) raspberries
1/2 c white chocolate bites (I used larger melts)
Icing sugar, to dust
Preheat the oven to 190°C. Lightly grease or line a 12 muffin tin.
Place the flour in a large bowl. Using your fingertips, rub the butter into the flour, until well combined.
Add the sugar, milk, egg, raspberries and white chocolate. Mix until just moistened.
Spoon into the muffin cups; bake for 20 minutes. Stand for 5 minutes before turning onto a wire rack to cool.
Fun with Food
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