White Chocolate and Raspberry Muffins

Good old Nigella never seems to fail me, so I used her recipe for these delicious white chocolate and raspberry muffins. I love the tulip muffin cases too that I picked up in Lakeland - you can get similar ones from Amazon and eBay.

Ingredients

• 300 grams plain flour
• 2 teaspoons baking powder
• 150 grams golden caster sugar
• 1 egg
• 1 teaspoon vanilla extract
• 225 ml milk
• 50 grams butter
• 100 grams raspberries (approximately)
• 110 grams white chocolate (approximately)

Method

You will need a muffin tin and cases.

1. Pre-heat oven to 200/gas mark 6
2. Half the raspberries and chop chocolate into large chunks.
3. Sift flour and baking powder into large bowl. Stir sugar into flour mixture.
4. Melt the butter (I find this easiest in microwave for approx. 30 seconds)
5. In separate bowl crack the egg, whisk in the vanilla extract, milk and melted butter. Stir the liquid mixture into the dry mixture.
6. Fold in raspberries and white chocolate (Using a metal spoon is best as this avoids most damage to raspberries.) Be careful not to be too rough, as raspberries will be easily damaged.
7. Cook for approx. 30 minute or until muffins are risen and firm. Enjoy best warm, but careful for hot chocolate!!