Saturday, 19 January 2013

Raspberry and white chocolate muffins

A strange thing to be making in the middle of winter perhaps but I had some frozen raspberries and an increase in builders due on site next week (and baking keeps them sweet).

IMG 5864a

There are a lot of different recipes out there but I like this one because it uses oil instead of melted butter.  This may be healthier and it's definitely easier.

Makes 12 and they can be frozen.  To reheat either remove from the freezer and allow them to defrost over an hour or so, or take one at a time from the freezer and blast in microwave on full power for 30 seconds.


  • 250g self-raising flour 
  • 2 tsp baking powder 
  • pinch of salt
  • 100g caster sugar (granulated is fine) 
  • 250ml milk (any type of milk)
  • 1 large egg 
  • 90ml vegetable oil (corn oil is good, olive can have too much taste)
  • 150g raspberries (if using frozen then separate berries and cook for 5 mins longer)
  • 150g white chocolate chips which is a pain as you normally buy these in 100g bags
  • Pre-heat oven to 160°C for a fan oven (180°C for non fan oven).
  • Put muffin cases in muffin tin.  Don't even think of using the silicone things.
  • Mix flour, baking powder, sugar, salt and choc chips together in a large bowl.
  • In large jug or bowl mix egg, milk and oil.
  • Add wet ingredients to dry and mix until no flour is visible.
  • Set aside 12 raspberries and carefully mix remainder into muffin mixture.
  • Spoon muffin mixture into cases and pop saved raspberries on top of each muffin.
  • Cook for about 25 mins or longer if using frozen berries.
  • Muffins are cooked when lightly browned and spring back when touched.
  • Enjoy with tea, coffee or gin.

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