White Chocolate and Raspberry Muffins - quick and delicious

Requested by Thea, these are the most delicious little muffins, with fresh raspberries and chunks of white chocolate.   Recipe from BBC Good Food, which is a great source of inspiration.   I made a batch to take to a TA training night, and they all disappeared.... Fortunately, I had already taken the photo below!   With a raspberry coulis and crème fraiche or Greek yoghurt, they would make a delicious pudding.

White Chocolate and Raspberry Muffins

11oz/300g plain flour

1tbsp baking powder

4oz/110g caster suger

4oz/110g butter

2 large eggs (the fresher the better)

6 ½ fl oz/200ml milk

8oz/225g fresh raspberries

4oz/110g white chocolate, chopped into big chunks

Preheat the oven to 200 deg C.   Put 12 paper cases into a muffin tin.   

In a large bowl, sieve the flour and baking powder and add the sugar.    Melt the butter in the microwave.   Measure the milk into a jug, crack the eggs into it and whisk gently until the egg is dispersed into the milk.   Stir the wet ingredients into the dry, but don’t over-mix – muffins are meant to be home-made looking.   

Stir the chocolate into the mix and then stir in most of the raspberries, keeping enough for the tops of the muffins.   Be gentle – the raspberries break up easily. 

Divide the mixture between the cases and add the remaining raspberries.  Cook for 15-20 minutes until risen and golden.    The best muffins have a craggy appearance, but they will all taste amazing anyway.