Ainsley Harriott

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

Makes 8

2 ¾ cups all-purpose flour
2 teaspoons baking powder
2/3 cup sugar
1 egg
1 teaspoon vanilla extract
1 cup milk
4 tablespoons butter, melted
½ cup fresh raspberries
3 oz (75 g) chopped white chocolate

Method

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 melted butter.

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 diced strawberries.