Sweet Treats: White Chocolate and Raspberry Muffins Recipe

Sweet Treats: White Chocolate and Raspberry Muffins Recipe

It’s Spring and that means that loads of delicious fruits are now in their prime season so what better way to get your five a day than incorporating them into a sweet treat?

White chocolate and raspberry’s go together perfectly so why not try them together in these delicious muffins?

Here’s what you’ll need and how to do it –

White Chocolate and Raspberry Muffins

Ingredients:

For the muffins -

300 g (11 oz) plain flour

3 teaspoons baking powder

½ teaspoon bicarbonate of soda

100 g (4 oz) caster sugar

75 g (3 oz.) butter, melted

3 eggs

150 g (5 oz.) natural fat free yogurt

1 teaspoon vanilla essence

175 g (6 oz.) raspberries

100 g (4 oz.) white chocolate diced

To decorate -

50g (2 oz.) white chocolate, melted

Method:

Line a 12 hole muffin tin with 10 muffin cases. Mix the flour, baking powder, bicarbonate of soda and sugar together in a bowl.

Fork the melted butter, eggs, yogurt and vanilla together in a second bowl until just mixed then add to the dry ingredients and fork together until just mixed. Add the raspberries and diced chocolate, mix together briefly then spoon into muffin cases.

Bake in a preheated oven set to 190°C (375°F) Gas Mark 5 for 15-20 minutes until well risen and golden. Leave to cool for 10 minutes then loosen the edges of the cases with a round bladed knife, lift muffins out of the tin and cool on a wire rack.

Decorate the muffins with melted chocolate drizzled from a spoon or piped from a paper piping bag with the tip snipped off – no need for a piping tube. Leave to harden for 5-10 minutes before serving.

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