Raspberry and White Chocolate Muffins


2 cups plain flour
1 tbsp baking powder
1/2 cup caster sugar
85 gm butter, chilled and grated
1 large egg, beaten
175 ml milk
150 gm raspberries
140 gm white chocolate chips


  1. Preheat the oven to 200 degree celcius. Place 12 paper cases in a muffin tin.
  2. Sift together the plain flour and baking powder into a large bowl and stir in the caster sugar.
  3. Add the butter and stir with a fork to coat in the flour mixture.
  4. In a bowl, lightly beat the egg and then beat in the milk.
  5. Make a well in the centre of the dry ingredients and pour in the beaten liquid ingredients.
  6. Stir gently until just combined, do not over-mix.
  7. Fold in the raspberries and half of the chocolate chips.
  8. Divide the mixture evenly between the paper cases and scatter over the remaining chocolate chips.
  9. Bake in the preheated oven for 20-25 minutes, or until risen, golden and just firm to the touch.
  10. Leave to cool for 5 minutes, then transfer to a wire rack to cool completely and then serve…

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