There may be two types of fruit in these Raspberry, Blueberry and White Chocolate muffins but nothing about them are good for you.
They are big fat sugary muffins that will in no way help your waist line. They will however, feed your soul. A happy pay off if I do say so myself.
These Raspberry, Blueberry and White Chocolate muffins are one of those Sunday bakes after a week of being good when it is totally OK to have one (or two) for breakfast, and maybe also another one with a cuppa a little later on if you so desire. Sod it – It’s Sunday – go on, have another.
- 300g plain flour
- 2 tsp baking powder
- 150g golden caster sugar
- 1 large egg
- 1 tsp vanilla extract
- 225ml milk
- 50g butter (melted)
- 75g frozen raspberries
- 75g frozen blueberries
- 150g white chocolate, roughly chopped
Stir together all of the dry ingredients (flour, baking powder, sugar). In a separate bowl, whisk the egg and then mix in the vanilla extract, milk and melted butter. Pour the wet mixture into the dry and fold together. Once the batter has just come together, tip in the blueberries, raspberries and white chocolate. Gently stir these in taking care not to over mix. Ladle the mixture into muffin cases (in a muffin tin) and bake in a preheated over at 200 degrees for around 30 mins. Check for a rise in the middle of each muffin, and a golden colour – leave for a few more mins if still a little pale.
I found the increase in fruit and chocolate weight in the recipe made the muffins just that little more full and bursting with flavour.