Too much? I don’t think so!
260g plain flour
3 teaspoons baking powder
110g golden caster sugar
85g butter, melted and slightly cooled
100g white chocolate, chopped or white chocolate buttons
About 12- 18 frozen raspberries; keep them in the freezer until THE MOMENT you need them, unless you’re going for a garish Halloween theme
Freshly grated lemon rind
240ml milk
1 large egg
Preheat the oven to 190 degrees.
Sift the flour, baking powder and sugar into a bowl.
In a separate bowl, beat the egg, then add the milk and finally the butter and lemon zest. Stir.
Pour the liquid into the dry mixture. Using a metal tablespoon, slowly scrape the bottom and edges of the bowl until the flour is hardly visible. Stop. It’s important not to overstir.
At this point, put the chocolate in, but don’t stir.
Take the raspberries out of the freezer and break them as you add them to the mixture. I like to find small bits of raspberry in my muffin rather than whole ones, and fresh ones can’t really be broken without making a big mess.
Scrape around the bowl once or twice more, so that absolutely no flour can be seen, then fill 10-12 muffin cases with the mixture.
If you want to sprinkle some oats or demerara sugar on the top you can.
After 15 minutes in the oven, turn them round 180 degrees to ensure an even bake, then give them a further 5 – 10 minutes, depending on your oven. They are done when they are golden brown and hardly wobble at all as you touch them.
