White Chocolate & Raspberry Muffins

I was really hungover and I wanted treats so I made these. No creaming of butter and sugar, no being careful with eggs; the perfect recipe when you’re under the weather. And need cheering up. Because your takeaway is taking too long to arrive.

Makes 10-12 muffins   Prep Time 25mins   Cooking Time 25mins

Ingredients:

300g plain flour
3 tsp baking powder
½ tsp bicarbonate of soda
100g caster sugar
75g butter, melted
3 eggs
150g natural yoghurt
1 tsp vanilla essence
175g raspberries
150g white chocolate, chopped
To decorate:
50g white chocolate, melted

Equipment:

Weighing scales

Small saucepan

12 hole muffin tray

Wooden spoon

Chopping board

Small glass bowl

Sharp knife

Large mixing bowl
Measuring jug

Greaseproof paper or muffin cases

Preheat the oven to 190°c/fan 170°c/gas 5

Line a muffin tin with 10 or 12 muffin cases (I used squares of greaseproof because it looks homemade but mainly just because I ran out of muffin cases). I made 10 from this mix but they were pretty big so I’ll leave the number of muffins with you.

 Mix the flour, baking powder, bicarbonate of soda and sugar together in a bowl.

Melt the butter in a small saucepan. Fork the melted butter, eggs, yoghurt and vanilla together in a measuring jug until just mixed then add to the dry ingredients and fork together until just mixed. Over missing will give your muffins a heavy and bready texture. And we don’t want that.

Add the raspberries and diced chocolate, mix together briefly then spoon into muffin cases.

Bake for 15 to 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.

Melt the remaining white chocolate in a small glass bowl hovering over the saucepan of simmering water.

Decorate the muffins with melted chocolate drizzled from a spoon by flicking from side to side. Leave the chocolate to set for about 30 mins and they’re ready to eat!