Raspberry And White Chocolate Muffins Recipe! #tipit

Ingredients For the muffins 300g plain flour 2 tsp baking powder 1/2 tsp bicarbonate of soda 1/2 tsp salt 1/2 tsp cinnamon 200ml buttermilk* 165g light brown sugar 120ml vegetable oil 1 large egg plus 1 yolk, room temperature 2 tsp vanilla extract 250g fresh raspberries 150g white chocolate, roughly chopped For the white chocolate drizzle 75g white chocolate, roughly chopped

Instructions Preheat the oven to 190C/375F/gas mark 5. Line a 12-hole muffin tin with paper liners. In a large bowl, mix together the flour, baking powder, bicarbonate of soda, salt, cinnamon. Set this aside. In a medium bowl, mix together the buttermilk, brown sugar, oil, egg, yolk and vanilla extract until well combined. Carefully add the wet ingredients (buttermilk mixture) to the dry ingredients (flour mixture) and mix using a whisk or wooden spoon until *just* combined. Be sure not to over mix or the muffins could come out dense and hard instead of fluffy.

Using a spatula or wooden spoon, very gently fold in the raspberries and white chocolate until evenly distributed. As before, be careful not to overmix and also take care with the raspberries - you want to leave them as intact and whole as possible. Spoon the batter into the prepared paper cases, filling each cup to about three quarters full, or if you want extra big muffins, fill them to the top - just be aware that the tops might merge together as they bake so you might need to cut them apart before removing from the tin.

Bake for 20 minutes or until a toothpick pricked into the middle of a muffin comes out clean. Allow the muffins to cool in the tin for 10 minutes before placing on a wire rack to cool completely.

You should make the white chocolate drizzle once the muffins are already cool and ready for glazing, because the white chocolate needs to be slightly warm whilst drizzling. For the drizzle, melt the chocolate in the microwave by blitzing on a high heat for 30 seconds at a time, stirring in between each heating until the last lumps are just melting. Give it a final stir then set aside to cool for 10 minutes.

Once it has cooled a little and is lukewarm to the touch, carefully pour the drizzle into the corner of a freezer or sandwich bag and use scissors to snip a tiny little bit off the end so that you can drizzle the chocolate onto the muffins. Alternatively you can dip a teaspoon into the chocolate and drizzle over the muffins. Allow the muffins to sit for 30 minutes for the chocolate to set before serving or storing in an airtight container.

Notes * You can make your own buttermilk by putting 1tbsp of lemon juice or white vinegar in a measuring jug and filling up to 200ml with whole or semi-skimmed milk. Stir and leave to rest for 5-10 minutes.