RECIPE: RASPBERRY AND WHITE CHOCOLATE MUFFINS

I felt like baking today so I decided to make muffins and a Malaysian style bread pudding. I’ll post the recipe for the pudding tomorrow.

The muffin recipe is by Ainsley Harriot and it is really yummy. The recipe makes 8 medium sized muffins but I recommend that you make double the mixture because it won’t last long. With all muffins, make sure that you do not over mix and use a metal spoon to mix the ingredients.

I have copied Ainsley’s recipe to the letter but I made my muffins at 190°c for 25 mins. You may need to adjust your cooking time according to you oven. Also I used ordinary caster sugar and frozen raspberries [by the way they are on sale in Coles this week (Creative Gourmet Brand) if you are interested….I bought a kilo each of raspberries and blackberries for the freezer].

Ingredients - makes 8
300g plain flour
2tsp baking powder
150g golden caster sugar (I used ordinary sugar)
1 egg
1 tsp vanilla extract (not essence – you may need to put more if using essence)
225ml milk (I heated it for 40 sec in the microwave)
50g butter, melted
100g fresh raspberries
75g chopped white chocolate (I used Nestlé white choc melts and crushed it coarsely in a mortar and pestle)

Method
Preheat the oven to 200°c/400°f/Gas 6. Cut parchment or greaseproof paper into 8x15cm/6in circles and push, creasing the paper to fit, into a muffin tin (I used paper cups).

Sift the flour and baking powder into a large bowl and stir in the sugar. Crack the egg into a separate bowl and whisk in the vanilla extract, milk and melted butter.

Stir the liquid into the dry ingredients with the raspberries and chocolate, taking care not to over-mix. Spoon the mixture into the parchment cases and bake for 30 minutes or so until well risen and just firm.