This recipe has been adapted from the BBC Good Food recipe for blueberry and white chocolate muffins.
225g plain flour
75g caster sugar
1 teaspoon baking powder
Pinch of salt
75g butter, melted
112g good quality white chocolate (I used Green & Blacks white creamy vanilla)
- Heat the oven to 200C/fan 180C/gas 6 and spray a 6-hole muffin tin with a coating of oil (Chef Mate or Fry Light or your own spray). You can use paper cases if you want but I find they stick.
- Chop the chocolate (I used Green & Blacks white creamy vanilla) into fairly largish chunks (or you can use chocolate chips.
- In a large bowl, mix the flour, sugar, salt and baking powder.
- Mix the egg, melted butter and milk quickly into the dry ingredients together with the raspberries and chocolate (don’t overmix, it should be a bit lumpy).
- Divide between the holes in the muffin tin and bake for 25 minutes until risen and golden and cooked through.
These do keep in the freezer. I’m not sure for how long, I’ve only tried five days so far.
If making six muffins the nutritional value will be as follows:
436 calories; 9.75g protein; 52g carbs; 21g fat; 2g fibre; 0.3 servings of fruit.
The nutritional value for the whole lot (useful if you are making a different number of muffins from the mix) is
2619 calories; 58.5g protein; 315g carbs; 125.5g fat; 12g fibre; 1.5 servings of fruit.