Makes 6

90 g punnet of fresh raspberries

50g chopped white chocolate

100g self raising flour

¼ tsp bicarbonate of soda

60g castor sugar

1 medium egg

60ml milk

40ml vegetable oil

  1. Heat oven to 180-190C, gas mark 5.
  2. Line a 6 hole muffin tin with muffin cases.
  3. Sieve the flour and the bicarbonate of soda together in a large bowl, add the castor sugar and stir to combine.
  4. Using a measuring jug, measure out the milk, add the oil and the  egg and lightly beat with a fork until combined.
  5. Pour the wet mixture onto the flour and using a metal spoon, mix together gently, the mixture should be a rough texture.
  6. Gently fold in the white chocolate and raspberries, trying to keep these whole. (Further mixing at this stage will break up the soft fruit and the mixture will turn pink).
  7. Spoon the mixture into the cases, filling ¾ of each case, bake immediately in the hot oven for approx 15-20mins, until light golden, well risen and firm to the touch.
  8. Turn out onto a wire rack and when cool dredge with icing sugar.


COOKS TIP:  Try using fresh blueberries instead of raspberries.

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