Muffins! Muffins! Muffins!

Guess what I made today? 

Can you guess?

It rhymes with puffins...?

That's right...MUFFINS!!

But not just any muffins, just the most delicious raspberry and white chocolate muffins.

I was in Morrisons doing a spot of shopping when I was hit with some Muffin-spiration!

We all know what a great combination raspberries and white chocolate are, don't we?  Then it dawned on me that I had never made anything with this combination before, which is just not acceptable!

So if you want to know how to make these delicious muffins, stay tuned.

Ingredients

- 300g plain flour

- 2 tsp baking powder

 150g caster sugar

- 1 large egg

 1 tsp vanilla extract

- 225ml milk

- 50g butter (melted)

- 100g fresh raspberries

- 100g chopped white chocolate or chocolate chips

Equipment

- Mixing bowl

-Electric mixer

- Measuring Jug

- Spoons

- Weighing Scales

- 12 hole muffin case

- Paper Cases

- Sieve

Method

1. Preheat the oven to 200C/Gas mark 6 and line a 12-hole muffin tin with cases.

2. Sift the flour, baking powder and sugar into a bowl.

3. In a separate bowl, crack the egg and whisk in the vanilla extract, add the milk and butter (ensure the butter has cooled before adding it to the milk as it may curdle!)

4. Stir the wet ingredients (on a low speed) into the dry.  Lightly toss the raspberries in some plain flour (this is to stop them sticking together in the mixture) then stir into mixture along with the chocolate, do not over mix!

5. Spoon the mixture into the cases and bake for 25-30 minutes and bake until well risen and just firm to the touch and a toothpick comes out clean.

They should look a little something like this!

Once cooked feel free to eat them hot or cold!

Warm, with a scoop of Carte D'or Vanilla Ice cream is my preferred method of consumption (hehe!)

Enjoy baking them and eating them, they are really worth a bake!

Until next time...