Recipe by: Diane Price

Source: www.cookery-ideas.co.uk/chocolate-week-Mexican-hot-chocolate/

Serves 12

Ingredients

  • 300 g plain flour
  • 2 tsp baking powder
  • 150 g caster sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 225 ml milk
  • 50 g butter, melted
  • 100 g fresh raspberries
  • 90 g chopped white chocolate

Instructions

Preheat oven to 200 C (400 F)

  • Sift the flour and baking powder into large bowl and stir in the sugar
  • Crack the egg into a separate bowl and whisk in the vanilla extract, milk and melted butter
  • Stir the egg mixture into the dry ingredients with raspberries and chocolate, taking care to not over-mix with the wooden spoon
  • Spoon the mixture into the muffin cases or trays and bake for 30 min or so until well risen and just firm

Download PDF here (more photos are in this PDF): English Raspberry and White Chocolate Muffins Diane Price

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