White Choc & Raspberry Muffins

There must be a gazillion food blogs out there.  When I started blogging, food blogs had just really taken off and their popularity meant new bloggers were rushing into their kitchens with their cameras en route to their laptops as the speed of light to write about their kitchen adventures. The market is truly saturated now and to make an impression on you the reader, enough to make you return to see what new recipe your favourite blogger has come up with next is really a special and rare thing.  Although I read many blog posts each week new it’s actually rare for me to return to one time after time and read every single word of every single post. However, one particular blogger caught my eye and when I discovered her, I sat down to read her blog from start to finish. I think I “liked” and commented on every post as quite genuinely, I wanted to eat practically everything she had baked and I don’t exaggerate! We must be sweet toothed, kindred spirits as I just love her style.

The gorgeous little ginger tot Jane of Jane’s Patisserie has completely won my heart and I’m thrilled she agreed to write a recipe for my blog and the post which follows. Despite being quite new to the blogging world but she has exploded onto the scene fresh out of Ashburton Chefs Academy with a piping bag in hand and boundless enthusiasm for all things sweet.  One of her most popular recipes attracted over 80,000 views in the first two weeks alone. Eighty. Thousand. *Jo’s Jaw Drops*. Her blog is jam packed with oh so tempting, beautifully photographed well thought out recipes. Well she is a pastry chef so of course it would be! She’s an enthusiastic little soul (she reminds me of a younger me in that way!) and I’m sure you will love her recipes as much as I do. 

But enough from me – I could waffle on about the lovely Jane all day but instead, I’ll hand you over to her and her sweet little White Chocolate and Raspberry Muffins. Enjoy! 


White Chocolate & Raspberry Muffins

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Delicious and Light Muffins packed full of Fresh Raspberries & White Chocolate Chunks – perfect Easy Bake!

I have always loved Muffins & Cupcakes, they’re definitely one of my favourite treats. White Chocolate and Raspberry is also one of the best combinations on the planet so the idea of making Muffin versions seemed obvious, and I wonder why I haven’t put up a recipe for them before!

These Muffins are easy to bake, and have always gone down a hit at Charity Bake Sales, with Friends, and with Family especially (my trusty taste testers!) I prefer to use Fresh Fruit in my baking as I often find it works out better, but it depends on where you’re from, sometimes Frozen Fruit is better! If using Frozen Fruit I don’t thaw my fruit first as it produces so much liquid that past bakes have failed so miserably!

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This recipe makes 12 Muffins:

Ingredients

  • 1 Large Egg
  • 150ml Whole Milk
  • 160ml sunflower oil
  • 300g Self-Raising Flour
  • 200g Caster Sugar
  • 150g White Chocolate, Chopped up
  • 1tsp Vanilla Bean Extract
  • 150g Fresh or Frozen Raspberries

Method

  1. Preheat your oven to 200˚C/180˚C Fan and line a 12-hole muffin tray with cases.
  2. Mix together the egg, milk and oil in a bowl (I use a whisk), and in a separate bowl sift the flour and sugar. Add the liquid mix to the flour mix and just about combine in as few stirs as possible (over mixing results in bad tasting muffins!). 
  3. When almost finished mixing add half of the raspberries and the white chocolate chunks and finish mixing – spoon into the cases and scatter over the rest of the raspberries. Bake in the oven for 25-30 minutes until golden and baked ☺
  4. Remove the muffins from the oven and cool on a wire rack – Enjoy!

Tips and Ideas:

  • You can decorate the muffins with a drizzle more of white chocolate, or even just a dusting of icing sugar! ☺
  • These muffins will last in an airtight container for 3 days, but they never last that long in my house!

 

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