FoodCoop Recipes
Raspberry And White Chocolate Muffins
A delicious combination of sharp raspberries, sweet chocolate and fluffy sponge, creates a light and tasty muffin.
Serves
10
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.
