Raspberry & White Chocolate Muffins

Probably the best muffins ever

In the USA recipes for homemade muffins are closely guarded family secrets, so we’re letting you in on one of our own: these are the best. A few seconds in the blender, a few minutes in the oven…bliss.

Here’s the whizz…

Portions 6 persons

60g white chocolate, broken into squares
150g plain flour
1 tsp baking powder
50g castor sugar
1 large egg
100ml semi-skimmed milk
1 handful of raspberries
18 whole raspberries for decoration

Here’s the whizz…

Heat oven to 200°C/180 fan or gas mark 6. Line a 6-hole
muffin tin with cases. Put the chocolate into the jug and pulse
on low until chopped. Pour into a bowl, add sifted flour, baking
powder and salt, and mix. Add the egg and milk to the jug
and blend on high for 5 seconds. Tip the flour mixture into the
jug; pulse 3-4 times . Shake to combine any flour (the mixture
should be pale pink and lumpy). Pour into muffin cases to 3/4
full. Push 3 raspberries into the batter of each case and bake
for 15-20 minutes. Allow to cool slightly then dust with icing
sugar and enjoy warm.