As you grow up, you realise your palate changes. Tastes that used to repulse you actually aren’t that bad anymore. Or flavours that were just “ok” become some of your favourite. This has been the case for me and olives, red wine…and white and dark chocolate. Dark chocolate I find the easiest to bake with as the slightly edgier, bitter tastes often balance out the sweetness in a recipe. White chocolate is a lot harder to manage as it can burn so easily and get ruined. But if you get it right, or the right recipe, white chocolate is a dream.
Funnily enough, I’ve had the same reaction to fruit – strawberries were always my go to. Not that I don’t like them anymore but raspberries and blueberries have upped their game for me over the years. So mixing white chocolate and raspberries – a brilliant, more grown up approach. And I wasn’t sorry.
Muffins are amazing little treats – not a cupcake, so more healthy. Well, that’s what I tell myself. But they are easy to make and light and yummy. So these guys are a great combination…enjoy!
White Chocolate and Raspberry Muffins
- 300g plain flour
- 1 tablespoon baking powder
- 100g caster sugar
- 100g unsalted butter, melted
- 2 large eggs
- 200ml semi-skimmed milk
- 200g raspberries, fresh
- 200g white chocolate chips
- Line a muffin tin with 12 muffin paper cases and preheat oven to 200C.
- Sieve the flour and baking powder into a bowl and add the sugar.
- Whisk together the eggs and milk.
- Add the egg mix and melted butter into the bowl with flour.
- Don’t over mix, but stir so relatively combined.
- Stir in 3/4 raspberries and all the white chocolate chips.
- Fill the muffin cases 3/4 of the way.
- Cut the remaining raspberries in half (so they form a heart-shape sometimes) and dot onto the top of the muffins.
- Bake for 15 – 20 minutes, or until golden.
- Let them cool on a wire rack.