• 300g plain flour

  • 2 tsp baking powder

  • 150g golden caster sugar

  • 1 large egg

  • 1 tsp vanilla extract

  • 225ml milk

  • 50g butter (melted)

  • 100g fresh raspberries

  • 100g chopped white chocolate

Raspberry & white chocolate muffins


Cook: 25-30  mins




Before you start:

Wash hands
Put on apron
Tie hair back


Heat the oven to 200C/180C fan/gas 6

1. Line a 12-hole muffin tin with cases.

2. Sift the flour and baking powder into a bowl and stir in the sugar.

3. Crack the egg into a separate bowl and whisk in the vanilla extract, milk and butter.

4. Stir the wet ingredients into the dry ingredients.

5. Add the raspberries.

6. Mix in the chocolate. Take care not to over mix.

7. Spoon the mixture into the cases and bake for 25-30 minutes until well risen and just firm to the touch.


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Ronald Hill Grove, Leigh-on-Sea, Essex, SS9 2JB ~ 01702 478593 ~
                  Part of the Portico Academy Trust - opening doors, unlocking potential -
                  59 Ronald Hill Grove, Leigh-On-Sea, Essex, SS9 2JB - 01702 987890