Method
Heat oven to 200c. Line a Texan muffin tin with grease proof paper or liners. In one bowl sift together plain flour and baking powder. Add golden caster sugar. In a second bowl or jug, whisk together egg, milk and melted butter. Add this to the dry ingredients and stir until just combined. Add chocolate and raspberries (saving some of each to poke into the top of each muffin before baking) and gently stir so not to break up the raspberries too much otherwise you will have a pink batter. Spoon batter between the cases and poke into the top of each the left over raspberries and chocolate. Bake for 30 mins or until an inserted skewer comes out clean. Yummy whist still warm as the chocolate is soft and gooey.
Makes 6. To make sauce to go on top, just heat a few raspberries in a pot, add a little boiling water and caster sugar. Top with grated white chocolate.
Thanks to
Eliza Forsyth from Australia for submitting this White Choco Raspberry Muffins recipe.
Added on 23 July 2008.
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