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Rippled Raspberry and White Chocolate Muffins
Rippled Raspberry and White Chocolate Muffins
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 |
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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.
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