Raspberry & White Chocolate Muffins
These delicious homemade Wild Raspberry and white chocolate muffins are so delicious and a doddle to to make with kids.
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Ingredients
Prep Time: 15 Minutes
Cooking Time: 20 Minutes
Quantity: Makes 12 Muffins
- 150g fresh wild raspberries
- 300g plain flour
- 1 tbsp baking powder
- 100g caster sugar
- 100g unsalted butter
- 2 large eggs
- 200ml semi-skimmed milk
- 100g white chocolate
Method
- Preheat oven to 200C/400F/gas mark 6. Line your muffin tin with ten paper cases.
- Sieve the flour and baking powder into a large bowl. Add the sugar.
- Melt the butter in a small saucepan. In a separate bowl, whisk together the eggs and milk. Pour the melted butter and the egg mix into the flour. Stir but take care not to over mix.
- Stir in half the raspberries. Cut the white chocolate into small chunks and stir them into the mix.
- Spoon the mixture between the cases and dot with the remaining raspberries.
- Cook for 15-20 minutes until golden. Let the muffins cool a little before scoffing.
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