Recipe: Raspberry muffins

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By Edward Hayden

Serves 12

You will need:

450g/1lb self raising flour

110g/4oz caster sugar

110g/4oz butter

2 large eggs

225ml/8fl oz milk

50g/1 ¾oz white chocolate drops

150g/5oz fresh/frozen raspberries

 Topping:

50g/1 ¾oz white chocolate-melted

Fresh raspberries

 Method

1. Preheat oven to 180˚C/350˚F/Gas Mark 4. Line a 12 cup muffin tray with muffin paper cases.

2. Sift the flour into a large mixing bowl and then add in the caster sugar and mix well.  Rub in the butter with the tips of your fingers until the mixture resembles fine breadcrumbs.

3. Add in the eggs and milk and mix to a stiff batter. Add in the white chocolate and the raspberries at this stage, carefully folding them into the mixture to avoid breaking them up. Spoon into prepared muffins tins and bake for 20-25 minutes until golden brown and puffed up.

4. Cool on a wire tray and then drizzle in an ad-hoc fashion with some melted white chocolate and top (whilst the chocolate is still wet) with some fresh raspberries. Dust with icing sugar and transfer to the school lunch box.

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