Since my self-imposed embargo on chocolate has now been lifted, my aim seems to be making up for the 40 days I spent longing after it. I never really need an excuse to bake, but in an effort to preserve my waistline, I generally only bake sweet treats when I have more than one person to share them with. Otherwise, I will willingly commit one of the seven deadly sins, and a meaningless repentance will follow.
These muffins were made not only to indulge my inner glutton, but for an afternoon of visitors, who came and went, muffin in hand or tummy. They are a delicious treat and since everybody loves the white chocolate and raspberry combination, they can’t fail to please. This recipe makes 12 muffins.
Raspberry and white chocolate muffins
- 300g self-raising flour
- 1 tsp baking powder
- 50g butter
- 100g fresh raspberries
- 150g white chocolate
- 2 eggs
- 225ml milk
- Heat the oven to 200°C and grease or line a 12 cup muffin tin. Mix the flour and baking powder in a large bowl before adding the butter. Rub in the butter until the mixture resembles breadcrumbs.
- Chop the white chocolate into small chunks. Add this along with the sugar and raspberries to the flour mixture. Stir well,
- In a separate bowl, lightly whisk the eggs, before adding the milk. Add this to the dry ingredients and mix until combined.
- Spoon the batter into the muffin tin and bake for 18-20 minutes, until well-risen, golden and firm to the touch. Cool in the tin for five minutes before serving warm or cold.