Rippled Raspberry And White Chocolate Muffins Recipe
Ingredients:
- Preparation - 20 minutes, Cooking time - 30 minutes
- 2 3/4 cups all-purpose flour
- 2 tsp baking powder
- 2/3 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup milk
- 4 tbsp butter, melted
- 1/2 cup fresh raspberries
- 3 oz chopped white chocolate
Directions:
- Preheat the oven to 400 F. Cut waxed paper into 8x6 inch circles and push, creasing the paper to fit, into a muffin pan.
- Sift the flour and baking powder into a large bowl and stir in the sugar. Crack the egg into a separate bowl and whisk in the vanilla extract, milk, and melted butter.
- Stir the liquid into the dry ingredients with raspberries and chocolate, taking care not to over-mix. Spoon the mixture into the paper cases and bake for 30 minutes or so until well risen and just firm.