Tales from kitchen and cellar

Magic Muffins

In Baking, Cakes, Cooking, food on April 23, 2012 at 10:16 am


Raspberry and White Chocolate Muffins

A warm oven fresh muffin filled with delicious fruit and chocolate is hard to beat. Today’s recipe has taken its inspiration from the raspberries at my local fruit and veg market and some white chocolate chips tucked away in my baking stash. It would be great to hear your ideas on classic muffin combinations over the coming weeks… I will try them out!

These muffins are great to eat as a breakfast, lunch or teatime treat. Eaten after cooling slightly from the oven the chocolate will still be soft and the sweetness is balanced by the sharp acidity of a warm, delectable raspberry.

Time for another one I think….


2 eggs
125 ml vegetable oil
250 ml milk
1 tsp vanilla extract
200 g sugar

400 g plain flour
3 tsp baking powder
1 tsp salt
100 g white chocolate buttons or chopped white chocolate, the higher quality the better

150 g fresh raspberries


Preheat the oven to 200°C, Gas Mark 6.

Fill your muffin tray with paper cases or squares of baking parchment for a more rustic look to the finished muffin.

Place the eggs, oil, milk, vanilla essence and sugar in a large mixing bowl and beat together until sugar has dissolved and the mixture begins to pale.

In another large bowl, mix together the sifted flour, baking powder and salt. Add the white chocolate drops or chopped chocolate and mix.

Add the liquid mix to the dry, and roughly mix in it doesn’t have to be absolutely smooth, in fact it will look a little lumpy. Add the raspberries last and fold into the mixture carefully so as not to break up the fruits.

Using two tablespoons use one to fill the other to scrape the mixture into the muffin cases until they are around two thirds full. Bake the muffins for 25 minutes.

Leave to cool slightly then enjoy.

  1. Just what I need on this wet Monday afternoon! Yummy!

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