Tag: raspberry

White Chocolate and Raspberry muffins

As I write this, the muffins are in the oven, so here’s hoping…

Makes 10-12, depending on generosity!

  • 300g SR flour
  • 1/2 tsp baking powder
  • 150g sugar
  • 1 large egg
  • 1 tsp vanilla essence
  • 220ml milk
  • 50g cooking oil (or melted butter)
  • 100g raspberries (I’m using frozen)
  • 100g white chocolate chips

Mix everything except the raspberries and chocolate until smooth. add the chocolate, then last thing, gently fold in the raspberries so they don’t get mushed up.

Put them in muffin cases and cook for 25mins or so – until cooked anyway…

(at the time of writing, I’m not sure how long that will be..)

Raspberry & Vanilla Muffins

This is one of my favourite recipes, and is an adaption of a blueberry muffin recipe I found in an American cookbook. This is an American style muffin- it has less fat in than a UK style muffin/cake- and is a little more bready. These muffins are great when made fresh for breakfast. Let them cool first, because the raspberry juice leeches into the rest of the muffin as it cools. Mmmmm.

2 cups flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
3/4 cup milk
1/2 cup cooking oil or melted butter
1 cup rasberries (fresh or frozen)
vanilla essence
demerara sugar to top

Really easy to make. Mix everything in a bowl except the demerara and raspberries. Once it’s all mixed, fold in the raspberries. If you’re using frozen, you can be a little rougher at this stage- you want the raspberries to stay mainly whole if possible.

Put the mixture into paper muffin cups, and fill nearly to the brim (when they rise up, the mix is nearly twice as high as the cup, and looks really impressive.)

Sprinkle demerara on the top of each, and cook in a hot oven- 200 degrees C for 15-20 minutes- until they’ve risen and browned.