Method
Step 1:
Preheat the oven to 200°C (fan 180°C, gas mark 6). Place 12 muffin cases into a muffin tray.
Step 2:
In a large bowl whisk together the sugar with the margarine until well combined. Gradually beat in the eggs and the milk.
Step 3:
In a separate bowl sift the flour and baking powder together.
Step 4:
Make a well in the centre of the dry ingredients and pour in the egg mixture all at once. Quickly stir together with a large metal spoon until just combined.
Step 5:
Reserve some chocolate chips and raspberries for decoration and fold the remainder into the mixture. Gently swirl the puree through the mix .
Step 6:
Divide mixture evenly between the paper cases, and decorate the tops with remaining chocolate chips and raspberries.
Step 7:
Bake in a pre-heated oven for 20-25 minutes. Dust with icing sugar to serve.
Ingredients
For the muffins
- 175g Billington's Unrefined Golden Caster Sugar
- 175g Margarine
- 300g Self-raising white flour
- 3 Egg(s) (free range) (medium)
- 5 tbsp Milk (semi-skimmed)
- 0.5 tsp Baking powder
- 100g White chocolate chips
- 75ml Raspberry purée
- 125g Raspberries
- 175g Billington's Unrefined Golden Caster Sugar
For the dusting
- Silver Spoon Icing sugar
- Silver Spoon Icing sugar
Recipe Reviews
Delicious! Have made time and time again. Always go down a treat!
I tweaked the recipe a little (didn't use the raspberry puree, but added more fresh berries instead) and they were delicious! The reason for only 4 stars is that I don't think the white chocolate adds anything - the raspberries are the stars.
These went down well as an after school treat for my grandchildren! Everyone thought they were delicious! ‘Please make more Grandma!’
Delicious, light and moist
this is the best recipe (love this website) for muffins, didnt use the raspberry puree, they were so light and moist fill the cases to the top before putting in oven, gorg.......
These are amazing, I didn't have the right sugar though so used brown sugar and they are so yummy!!! xxx
Yum Yum Yum
Ingredients
For the muffins
- 175g Billington's Unrefined Golden Caster Sugar
- 175g Margarine
- 300g Self-raising white flour
- 3 Egg(s) (free range) (medium)
- 5 tbsp Milk (semi-skimmed)
- 0.5 tsp Baking powder
- 100g White chocolate chips
- 75ml Raspberry purée
- 125g Raspberries
- 175g Billington's Unrefined Golden Caster Sugar
For the dusting
- Silver Spoon Icing sugar
- Silver Spoon Icing sugar