White chocolate and raspberry ripple muffins
6 Reviews
About the bake
The white chocolate and raspberries compliment each other beautifully in these tasty muffins.
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
- 175gBillington's Unrefined Golden Caster Sugar
- 175gMargarine
- 300gAllinson's Self Raising Flour
- 3Egg(s) (free range) (medium)
- 5 tbspMilk (semi-skimmed)
- 0.5 tspBaking powder
- 100gWhite chocolate chips
- 75mlRaspberry purée
- 125gRaspberries
For the dusting
- Silver Spoon Icing sugar