Raspberry muffins with white chocolate chips
400g plain flour
3 tsp baking powder
1 tsp salt
100g white choc chips
125 ml vegetable oil
250 ml milk
1 tsp vanilla extract
200 g sugar
- Preheat the oven to 200°C (gas mk 6, 400°F). Place the egg, oil, milk, vanilla essence and sugar in a mixing bowl and beat together until sugar has dissolved.
- In another large bowl, thoroughly mix the flour, baking powder and salt. Add the white chocolate chips - mix.
- Add the liquid mix to the dry, and roughly mix it in - it does not have to be absolutely smooth. Add the raspberries last and mix very, very carefully not to break up the fruits (you can never avoid a few of them mixing in with the dough...).
- Fill a muffin tray with paper muffin cases, and then fill each case approximately two thirds with the muffin mixture. Bake the muffins for 25 minutes.