Hope you’ve had a marvellous long bank holiday weekend and are settling back into the swing of things at work. Sucks that it was all over in the blink of an eye, but, on the plus side, at least this week is only a four day one! I’ve cheekily booked Friday off too, so I’ve only got a teeny tiny three day work week to get through… Of which one day has already passed. =)
On Monday night, I made a batch of these beautiful, fluffy, muffins, packed with creamy white chocolate and fresh juicy raspberries… I’m not really a white chocolate kinda girl if I’m honest. I like a milk chocolate with a high cocoa percentage something like 50% is the dream. Somewhere in the middle of the milk to dark spectrum. Most of the things on a newsagent counter will not do it for me. HOWEVER, I pretty much crammed an entire muffin in my mouth, hot out the oven. Bliss. And the best part? Prep time is about 10mins, super quick. It’s pretty much just combining wet ingredients and dry ingredients separately before mixing and adding the chocolate and raspberries. No creaming, no whisking, nada.
I also managed to borrow a friend’s camera and had a quick little play around. But late on a Monday evening, fending off sleep and tweaking settings is probably not the best way to proceed! In any case, the pic below is automatically 100x better than my usual iPhone ones. Think it’s time I invested in a proper camera already. Right?
And yes, I know the focus is a bit off.
- 300g plain flour
- 150g golden caster sugar (normal caster sugar will work – this just adds a depth of colour and flavour)
- 2 teaspoons, baking powder
- 1 egg
- 1 teaspoon vanilla extract
- 55g melted salted butter
- 220ml whole milk
- 110g white chocolate chunks (use a good quality bar and chop it up if possible)
- 110g fresh raspberries
- Preheat oven to gas mark 6, and line a muffin tin with 8 muffin cases.
- Weigh out butter, and melt in a small bowl in the microwave. Allow to cool to room temperature.
- In a large bowl, sift in the dry ingredients: flour, sugar and baking powder, whisk well to combine.
- In a measuring jug, add the milk, vanilla extract, melted butter and egg. Whisk well to combine.
- Add the wet ingredients to the dry ones, and mix until just combined, you don’t want to overwork the batter.
- Add the chocolate and raspberries and slowly fold in with a metal spoon until evenly distributed. Try not to smash too many raspberries in this process or you’ll end up with a wet pink mess!
- Evenly split the batter into the 8 cases. If you’re using small ones, it’ll probably be more like 10…
- Bake for 25mins or until a cake tester / wooden skewer comes out clean.