Rippled Raspberry and White Chocolate Muffins
2 Â¾ cups all-purpose flour
2 teaspoons baking powder
2/3 cup sugar
1 teaspoon vanilla extract
1 cup milk
4 tablespoons butter, melted
Â½ cup fresh raspberries
3 oz (75 g) chopped white chocolate
Pre-heat the oven to 400Â°F. Cut waxed paper into 8 x 6 inch circles and push, creasing the paper to fit, into a muffin pan.
Sift the flour and baking powder into a large bowl and stir in the sugar. Crack the egg into a separate bowl and whisk in the vanilla extract, milk, and melted butter.
Stir the liquid into the dry ingredients with the raspberries and chocolate, taking care not to over-mix. Spoon the mixture into the paper cases and bake for 30 minutes or so until well risen and just firm.
Try this: Try making these muffins with other fruit, such as blueberries or diced strawberries.