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White Chocolate and Raspberry Muffin Recipe

Moist and tasty White Chocolate and Raspberry Muffins, make the most of the in season fruit and create yummy muffins all the family will love
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12
Ingredients Method

Ingredients
  

  • 175 g caster sugar
  • 175 g Margarine
  • 300 g Self-raising white flour
  • 3 Medium Egg
  • 5 tbsp Milk
  • ½ tsp Baking powder
  • 100 g White chocolate chips
  • 150 g Raspberries

Method
 

  1. Preheat Oven to 200 (180 for fan assisted or Gas Mark 6). Prep your muffin tin by popping in 12 muffin cases
  2. In a large bowl beat together the margarine and sugar until well combined and creamed - it should turn white
  3. Beat in the eggs 1 at a time then add the milk. Mix until well combined and smooth
  4. In a separate bowl sieve together the flour and baking powder
  5. Add the dry ingredients to the wet and gently fold together until just combined (you don't want to over work the mixture)
  6. Add the chocolate chips and nearly all the raspberries (keep back 12, 1 to top each muffin) and mix them in well
  7. Separate the mixture between the 12 cases (mine were very full, so you could chose to fill them a little less and do 1 or 2 extra if you want) and add a raspberry to the top of each.
  8. Pop in the centre of your preheated oven for 20-25 minutes or until a skewer comes out almost clean.
  9. Once cooked place on a cooling rack
  10. Then eat and Enjoy!