Raspberry and Chunky Chocolate Muffins

Here is my version of raspberry and chocolate muffins, as discussed in yesterday's post. You could use any type of chocolate, but I chose white chocolate because I think raspberries and white chocolate are a match made in heaven. If you use fresh raspberries rather than frozen, stir them in very gently. You may also need to reduce cooking time slightly.


2 cups self-raising flour
2/3 cup caster sugar
60 g (2 oz) melted butter
3/4 cup (180 ml) milk
1 egg, lightly beaten
200 g block white chocolate (about 7 oz)
about 200g frozen raspberries (I always put in extra)

1. Line a 12 hole muffin pan with paper muffin cases. These muffins are moist and the fruit sticky, and using muffin cases will save you quite a lot of mess. Preheat oven to hot (about 200C or 400F, depending on your oven).

2. Sift flour and sugar into a large bowl.

3. Chop up chocolate into chunks. Part of the charm of these muffins is the irregular chunks of chocolate, so don't worry if your chunks are all different sizes. Stir the chocolate through the flour and sugar mixture.

Whisk melted butter, milk and egg in a separate small bowl.

Add wet ingredients to the dry ones and stir until only just combined.

Finally, gently stir in the raspberries.

Spoon into muffin papers and bake for about 20 minutes, until a knife inserted comes out clean.


No comments:

Post a Comment