White Chocolate and Raspberry Muffins

A very decadent, white chocolate and fresh raspberry muffin.

This wonderful Kiwi recipe shared (and created) by a very special, wonderful, natural BIG cook I had the privilege of working with many years ago in Auckland, is the basis to any sweet muffin, so be creative and let your imagination flow – can add chocolate chips, coconut, figs, prunes, and dates, either all dried or fresh (thanks Dicko for sharing).

10 minutes

20 minutes

180ºC

Ingredients

Dry Bowl:
500g plain flour
2 tsp baking powder

- heaped
200g caster sugar - or 185g for less sweet
Pinch of salt

- optional
Wet bowl:
2 eggs
200g butter

- melted
200ml milk
1 tsp vanilla bean paste
Flavouring:
125g fresh raspberries
100g white chocolate

- finely choped

Instructions

01 Lightly oil muffin tin or use paper cups.
02 Mix all the DRY ingredients together.
03 Mix all the WET ingredients together.
04 Pour the WET into the DRY, add raspberries and white chocolate, and fold together very gently, adding a little more milk if mixture is too dry. Do not over mix as this will break the raspberries.
05 Spoon into tins or paper cups. Bake 20 minutes or until risen and golden brown.

Notes

If not using paper cups, best to allow these fruity filled muffins to sit in their tins a few minutes after cooking, so that the fruit stays in the muffins when you turn them out. Store in air tight containers. Freeze well also.