On a recent visit to our allotment I was surprised with a lovely crop of raspberries, just when I thought raspberry season was over. They don't last long once picked, so rather than filling my face with them I decided to make some muffins for the family to enjoy over the following few days.
Raspberry & White Chocolate Crumble Muffins - makes 12
300g plain flour
2 tsp baking powder
150g caster sugar
1 egg
1 tsp vanilla extract
225ml milk (I use skimmed)
50ml oil (I used rapeseed)
125g fresh raspberries
125g white chocolate chips
crumble topping
50g plain flour
25g butter
25g caster sugar
- mix the flour, baking powder and sugar together in a large bowl
- beat the egg, vanilla, milk and oil together in a second bowl or jug
- add the wet ingredients to the dry and stir to combine (making sure not to over mix)
- fold the raspberries and chocolate chips carefully through the batter
- pour batter into 12 muffin cases
- add the crumble ingredients to a food processor and blitz until a breadcrumb type consistency is formed
- spoon the crumble onto the batter
- bake in a preheated 180C oven for approx 25 minutes until golden brown
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