Rippled Raspberry and White Chocolate Muffins
I've baked these muffins in waxed paper because it reminds me of breakfasting
in continental cafés. Serve with a shot of espresso or a long milky coffee for
a luxurious start to the day.
Preparation: 20 minutes
Cooking time: 30 minutes
2 ¾ cups all-purpose flour
2 teaspoons baking powder
2/3 cup sugar
1 teaspoon vanilla extract
1 cup milk
4 tablespoons butter, melted
½ cup fresh raspberries
3 oz (75 g) chopped white chocolate
Pre-heat the oven to 400°F. Cut waxed paper into 8 x 6 inch circles and push,
creasing the paper to fit, into a muffin pan.
Sift the flour and baking powder into a large bowl and stir in the sugar.
Crack the egg into a separate bowl and whisk in the vanilla extract, milk, and
Stir the liquid into the dry ingredients with the raspberries and chocolate,
taking care not to over-mix. Spoon the mixture into the paper cases and bake for
30 minutes or so until well risen and just firm.
Try this: Try making these muffins with other fruit, such as blueberries or