Raspberry and White Chocolate Muffins
Straight from the oven, this is a delicious weekend bake. With its combination of zingy raspberries and sweet white chocolate, what’s not to like.
Ingredients
220ml of milk
20ml of lemon juice
115g unsalted butter, melted
200g caster sugar
2 large eggs ( room temperature)
65g of Greek yogurt
2 tablespoons vegetable oil
1 & 1/2 teaspoon of vanilla extract
2 teaspoons baking powder
1/2 teaspoon of bicarbonate of soda
Pinch of salt
315g plain flour
150g of frozen raspberries
150g white chocolate
Method
1. Place muffin cases into a muffin tray.
2. Place the milk and lemon juice into a glass jug, stir and allow this to turn into a buttermilk substitute.
3. In a large mixing bowl, whisk the melted butter and sugar together until smooth.
4. Add the eggs and whisk until pale (2-3 minutes)
5. Add the milk mix, vanilla, Greek yogurt and oil and whisk until everything is well combined.
6. In a separate mixing bowl, combine all the dry ingredients. (Retain 2 tablespoons of flour to coat the raspberries in )
7. Pour the wet mixture into the flour mixture and with a spatula, very carefully fold just until no dry flour is obvious. Do not over mix and lumps and clumps are fine.
8. Toss the raspberries into the flour and put raspberries, remaining flour and white chocolate into the mix and give a brief stir to disperse.
9. Do not mix again
10. Allow the batter to rest at room temperature for 30 minutes.
11. Preheat the oven to 220 degrees Celsius
12. Divide the batter equally, without stirring or mixing into the cases.
13. Bake for 5 minutes, then without opening the door, turn the temperature down to 190 degrees Celsius and bake for 15-20 further minutes.
14. Allow to cool in the tray for 5 minutes before transferring to a wire cooling rack.
Notes
If you are eating them all on the day, you could drizzle a lemon icing across the top for a zesty burst. Don’t add icing if you intend to reheat any the next day as it will just run off and form a puddle in the paper case!
If you are going to eat them over a couple of days, always reheat for 10-20 seconds in the microwave to rehydrate. It really does make all the difference!