White Chocolate and Raspberry Muffins

Tuesday, 20 November 2012







WHITE CHOCOLATE AND RASPBERRY MUFFINS
Yield: 12 medium-sized muffins


INGREDIENTS


130g unsalted butter, room temperature

130g caster sugar
2 large eggs
2-3 drops vanilla extract
130g self-raising flour
75g white chocolate, chopped into small chunks (or just use chips, if you prefer)
75g raspberries, cut into pieces


INSTRUCTIONS

+ Heat the oven to 180C.
+ Lay out a dozen medium muffin cases.



  1. Blend the butter and sugar together until light and fluffy - about five minutes.
  2. Add the eggs, a little at a time, until fully incorporated.
  3. Add the vanilla.
  4. Sift in the flour, until just combined.  Add a tablespoon or two of hot water if necessary, so that the mixture drops off the spoon.
  5. Mix in the chocolate and raspberries.
  6. Fill the muffin cases until 2/3 full, and bake for 17 minutes.
  7. Turn out onto a wire rack and leave to cool completely (if your patience is better than mine).

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