White Chocolate & Raspberry Muffins

White chocolate and raspberry is such a classic combination. Admittedly I made these because I had leftover raspberries from the raspberry meringues I made last week but, they are absolutely delicious nonetheless.

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Tips and Tricks

Now normally, the main worry of making muffins is making sure they retain enough moisture. However, the inclusion of fresh fruit can sometimes present the opposite problem. The weight and moisture of the raspberries can cause them to sink. I recommend rolling your raspberries in flour before you add them in which should help combat this.

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Method:

1. Preheat your oven to 170c fan and line your tray with 6 muffin cases

2. Beat your eggs in a bowl using an electric mixer for about a minute until it starts to look light and frothy

3. Add your oil and milk and mix until these are combined, then add your caster sugar and brown sugar, and mix again until your mixture is fully combined and fairly smooth

4. Add your self-raising flour and mix this in. Be careful not to overmix at this stage, I recommend doing it by hand if you're not confident about how long to mix for!

5. Roll your raspberries in a light dusting of flour

6. Add your chocolate chips and raspberries and gently fold them in

7. Fill each of your cupcake cases with about two tablespoons of the mixture

8. Sprinkle a few more chocolate chips on top of your muffins and then pop them in the oven to bake for 24-26 minutes

9. Remove your muffins from the oven. You'll know they're done if they spring back when pressed and are golden on top

10. Dust them with a bit of icing sugar

11. Leave them to cool and then serve!