White chocolate and raspberry ripple muffins - recipe

Ingredients

Recipe , Muffins 2 , White chocolate , Raspberries

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1

Preheat the oven to 200°C (fan 180°C, gas mark 6). Place 12 muffin cases into a muffin tray.
2
In a large bowl whisk together the sugar with the margarine until well combined. Gradually beat in the eggs and the milk.

For this step you'll need:
- 175g Unrefined golden caster sugar
- 175g Margarine
- 3 Egg(s) (free range) medium
- 5 tbsp Milk (semi-skimmed)
3
In a separate bowl sift the flour and baking powder together.

For this step you'll need:
- 300g Self-raising white flour
- ½tsp Baking powder
4

Make a well in the centre of the dry ingredients and pour in the egg mixture all at once. Quickly stir together with a large metal spoon until just combined.
5
Reserve some chocolate chips and raspberries for decoration and fold the remainder into the mixture. Gently swirl the puree through the mix .

For this step you'll need:
- 100g White chocolate chips
- 125g Raspberries
- 75ml Raspberry puree
6

Divide mixture evenly between the paper cases, and decorate the tops with remaining chocolate chips and raspberries.
7

Bake in a pre-heated oven for 20-25 minutes. Dust with icing sugar to serve.

⇐ White chocolate muffins

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