Raspberry and White Chocolate Muffins

 

This is the muffin recipe I used for my Junior Cert Home Economics cookery exam. I still love to use this recipe to this day!

Alice O'Donnell

INGREDIENTS

• 300 gram plain flour
• 2 teaspoons baking powder
• 150 grams caster sugar
• 1 egg
• 1 teaspoon vanilla extract
• 200 ml milk
• 50 grams butter
• 100 grams raspberries (approximately)
• 110 grams white chocolate (approximately)
• Muffin cases

METHOD

1. Pre-heat oven to 200/gas mark 6.
2. Half the raspberries and chop chocolate into large chunks.
3. Sift flour and baking powder into large bowl. Stir sugar into flour mixture.
4. Melt the butter (I find this easiest in microwave for approximately 30 seconds)
5. In separate bowl, crack the egg, whisk in the vanilla extract, milk and melted butter. Stir the liquid mixture into the dry mixture.
6. Fold in raspberries and white chocolate (using a metal spoon is best as this avoids most damage to raspberries.) Be careful not to be too rough, as raspberries will be easily damaged.
7. Cook for approximately 30 minutes or until muffins are risen and firm.

Enjoy, best warm but careful for hot chocolate!!