Ingredients: 300g/11oz plain flour; 2tsp baking powder; 150g/5oz golden caster sugar; 1 egg; 1 tsp vanilla extract; 225ml/7½fl oz milk; 50g/2oz butter, melted; 100g/4oz fresh (or thawed frozen) raspberries; 75g/3oz chopped white chocolate; handful of chopped macadamia nuts
1. Preheat the oven to 200C/400F. Cut parchment or greaseproof paper a bit larger than the muffin pan circles and push into a muffin tin. 2. 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. 3. Stir the liquid into the dry ingredients with the raspberries and chocolate, taking care not to over-mix. Spoon the mixture into the parchment cases and bake for 30 minutes or so until well risen and just firm.
The lowdown: Muffins turned out nicely, but they were a bit cakey and bland. I would increase the amount of raspberries to about 6 - 8 oz. and increase the white chocolate input to about 150g. I chopped the nuts too finely, so I would keep them chunkier to add a bit of texture. Baking for about 25 minutes would probably suffice. I also warmed a little apricot preserves and brushed the top of the muffins.
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