Raspberry and White Chocolate MuffinsAug 18, 2016
The last few weeks we've been providing a selection of recipes for our 'School Holiday Baking' series. Today's recipe is one that the kids can get stuck into, yummy raspberry and chocolate muffins! You can easily adapt these and use different berries or a different type of chocolate to suit your preference. The kids will have fun weighing and mixing all the ingredients and then get to spoon the mixture into the cases. Once the muffins are cool they can also decorate them with a white chocolate drizzle. Ingredients (makes x12) Muffins: 300g self raising flour (sieved) 150g golden caster sugar x1 egg x1 tsp vanilla essence 225ml milk 50g melted butter 140g raspberries 100g white chocolate Drizzle: 50g white chocolate Method Preheat the oven to 200C/180C fan and put 12 muffin cases into a tin. Sieve the flour into a large bowl and stir in the sugar. Beat the egg in a separate bowl and add the vanilla, milk and melted butter. Pour this onto the dry ingredients and mix until just combined. Gently fold in the raspberries and chop 100g of the chocolate before mixing this in too. Spoon the mixture evenly into the cases and bake for 20 minutes or until you insert a skewer which comes out clean. Remove the muffins from the tin and leave to cool. Once cool, melt the white chocolate for the drizzle. Do this by placing it in a glass bowl over a pan of just simmering water, being careful not to let the water touch the bottom of the bowl. Drizzle this back and forth across the tops of the muffins using a teaspoon or a piping bag and leave to set. Add a few fresh raspberries to the top if you want. Why not use blackberries instead of raspberries and even add some lemon zest to the batter? Whatever you bake we would love to see it. Share your photos with us on Instagram using @bakesbox or #bakesbox and make sure you check out our Junior Bakes Box subscription we offer.