White Chocolate and Raspberry Muffins

These muffins are quick, easy and seriously yummy.  I often make them with fresh strawberries or blueberries instead of raspberries and you can also substitute the fresh fruit for dried cranberries or cherries (soaked for an hour in warm apple juice plumps them up perfectly).

Makes 18-24 Cupcake Sized Muffins

Ingredients

250g Self Raising Flour

1 teaspoon Bicarbonate of Soda

Pinch of Salt

150g Caster Sugar, plus more for sprinkling

150g White Chocolate, roughly chopped

Approx. 150g Fresh Raspberries, whole

50g Butter, melted

100ml Milk

100ml Natural Yogurt

2 Large Eggs

1 teaspoon Vanilla Extract

• Preheat the oven to 200C (fan) and put your muffin or cupcake cases into a bun tin.
• Put the flour into a mixing bowl and stir in the bicarb, salt and the sugar.
• In a measuring jug, measure the milk and the yogurt then pour in the melted butter, the eggs and vanilla extract.  Mix with a fork.
• Tip the chopped white chocolate and the raspberries into the flour, mix together then pour in the wet ingredients.  Mix quickly until just combined then spoon into muffin cases.  Sprinkle the tops generously with caster sugar (this is not essential but gives a lovely crackly finish to the tops).
• Bake it the preheated oven for about 15 minutes until the muffins are risen and golden brown.
• They are gorgeous warm but are tricky to get out of the paper case, the price you pay I suppose!  Best eaten the day they are made but also good the day after.