Raspberry and White Chocolate Muffins
I have a real sweet tooth and often I just crave a muffin! When I was studying I would
occasionally treat myself to a raspberry and white chocolate muffin from Costa
during my commute, but now I can just make a large batch and enjoy them all the
time. I use frozen raspberries because they hold their shape when you fold them into
the mixture, rather than getting squashed.
(makes 12 large muffins)
2 eggs
100ml vegetable oil
200ml milk
1 tsp vanilla extract
175g caster sugar
350g self raising flour
100g white chocolate chips
150g frozen raspberries
Preheat the oven to 180°C. Line a 12 hole muffin tray with large muffin cases.
In a large mixing bowl, whisk together the eggs, oil, milk and vanilla extract.
Add the sugar and whisk until you have a smooth batter.
Sift in the flour and whisk again until the mixture is smooth and there are no lumps of flour.
Use a spatula to fold in the raspberries and white chocolate chips.
Evenly fill the muffin cases to about two thirds full.
Bake in the middle of the oven for 25-30 minutes until risen and lightly golden. Insert a skewer
into one muffin to check if they are cooked all the way through.
Remove the muffins from the oven and leave in the muffin trays to cool for 5 minutes. Transfer
to a wire rack to cool completely.
Rachel Gerrish is a professionally trained chef who lives and works in Buckinghamshire. In 2015, at the age of 22, she set up
her own business, Rachel’s Creative Cooking. She currently runs after-school cookery clubs for primary school children teaching
them basic skills in how to prepare quick and easy dinners, with a creative touch. Rachel is also a Paul Harris Fellow.
07429 182343
[email protected]
www.rachelscreativecooking.co.uk
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