Delicious Raspberry & White Chocolate Muffins Recipe - perfect for any #Bakeoffchallenge

We're still living life in Corona lock-down and some of us our turning our talents to the kitchen to tease out the culinary goddess within. I've been loving whipping up some tasty but practical recipes - anything to save multiple trips to the shop so am finding becoming more self sufficient in the kitchen is having its rewards. These little muffins are really quite easy to make and totally delicious and the bonus - they are freezer friendly, so don't feel obliged to scoff them all at once.

Total Prep and Bake Time: 45 minutes (approx)

Difficulty: Easy

Ingredients:

• 300 grams plain white flour

• 1 teaspoon of baking powder

• 100 grams caster sugar

• 100 grams unsalted butter

• 2 large eggs

• 200ml semi-skimmed milk

• 150 grams (or a punnet) of fresh raspberries

• 1 teaspoon of Vanilla Extract

• Packet of White Chocolate Chips or White Chocolate Bar cut into chunks (Chunks are good - in fact I prefer them. Green and Blacks Organic is a great go to

• Optional: 100 grams of plain white chocolate (for decorating)

Method:

• Pre-heat the oven to 200 degrees C

• Add the flour, baking powder and sugar to a large mixing bowl

• Melt the butter in a pan and add to a separate bowl

• Whisk the eggs and ad them to the butter bowl (the liquid bowl)

• Now add in the vanilla extract and milk into the liquid bowl and stir

• Now add the liquid bowl to the dry bowl and mix with a wooden spoon (being careful not to over mix) I wouldn't recommend a magi-mix or blender for this recipe just good ole fashioned elbow grease.

• Add in half punnet of the raspberries to the mix and chuck in the Chocolate chips and stir

• When you are happy with the consistency of the mix, grease your muffin tins with butter (or a drop of olive oil) and add the mixture into the cups.

• Put in the over for 15 - 20 minutes until the muffins raise and are a golden brown

• Once risen, and browned on the top, remove from the oven and allow to cool

• Once cool remove from the baking tray and place into little muffin / cupcake baskets

• Optional: once the muffins are cool, melt the white chocolate on a pan (be careful not to burn) once melted put a dollop of the chocolate onto the top of the muffin and place a raspberry on top for decoration. (I had mixed my white chocolate with cream cheese - hence the pictures but in hind sight this recipe works much better keeping it plain and simple because the muffins are sweet and tasty enough without the cream cheese topping. Although you could do this at Christmas at they look quite festive.

• Enjoy - your guests will love these xx

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