raspberry and white choc muffins.
A handful of heaven in every bite.
Makes 12 muffins (or 12 huge cupcakes if you don't own a muffin tin like me)
300g self-raising flour
1 tsp baking powder
0.5 tsp salt
240ml yoghurt (I use fat-free plain)
2 tbsp milk
200g caster sugar
120g baking butter
1 bar of white chocolate (Milkybar works best)
punnet of raspberries
Optional toppings: flaked almonds and/or melted white chocolate drizzle
Preheat the oven to 180°C and add muffin cases to your tin (cupcake cases also work, the muffin may just spill over)
Melt the butter in the microwave until soft (5-10 seconds)
Add the sugar and mix with a spatula
Crack the eggs and stir in until most of the lumps are removed
Add the flour, baking powder and salt. Mix together until it gets hard to mix.
Add the yoghurt and milk until the mixture is smooth and lump-free
Break the white chocolate into small 1cm pieces (I use a rolling pin to hit the chocolate in its wrapper)
Add the chocolate and the raspberries and mix until evenly distributed
Add to each muffin case and put in the oven for 20 minutes or until the top is golden brown
Add any optional toppings and leave to cool or eat while it's hot!
If the top is golden but the mixture is still uncooked further down, turn the oven down and continue cooking.
The raspberries in the muffins mean they won't last longer than 3/4 days so keep them in the fridge and share them with friends!
Share your muffin creations on Instagram and tag @fullygrown_up for a feature!