Background: Basically, I posted a poll on my Blog to see what people would like to see me make/bake and review! Out of the selection Raspberry and White Chocolate Muffins won by leaps and bounds! So yeah, here is my interpretation of a nice recipe I found on Nigella Lawson’s website posted by one of her contributors- comfondida
What: Raspberry and White Chocolate Muffins
How Much?: ~£5 give or take- depending on what ingredients you have in your store cupboard
- 300g plain flour
- 2 tsp baking powder
- 150g caster sugar
- 1 egg
- 1 tsp vanilla extract
- 225ml milk
- 50g butter
- approx. 100g raspberries
- approx. 110g white chocolate
- (muffin cases)
- Pre-heat oven to 200/gas mark 6
- Half the raspberries and chop chocolate into large chunks.
- Sift flour and baking powder into large bowl. Stir sugar into flour mixture.
- Melt the butter (I find this easiest in microwave for approx. 30 seconds [see attached photo])
- In separate bowl crack the egg, whisk in the vanilla extract, milk and melted butter. Stir the liquid mixture into the dry mixture.
- Fold in raspberries and white chocolate (Using a metal spoon is best as this avoids most damage to raspberries.) Be careful not to be too rough, as raspberries will be easily damaged.
- Spoon the mixture into the individual muffin cases (I used silicon ones!). I used about 1.5-2 dessert spoons, to fill the cases to around 3/4s full
- Cook for approx. 10 minutes at gas mark 6 (200) and then reduce to 150 for a further 20 minutes or until muffins are risen, firm and golden brown.
- Place a chocolate button on each muffin, place on a baking tray and warm in the oven (turned off and cooling) until the chocolate is melted.
- Once the chocolate is melted, place half a raspberry on top. Serve warm/cool
What was Good:
They were really pretty! Yes I sound like a proper girl, but I am a sucker for a pretty, aesthetically pleasing muffin. As a human species, we tend to to eat with our eyes. If we like the food we are about to eat, it can have a massive impact on how we enjoy the nommages we consume. They had a crispy crunchy crust, but were so so soft and fluffy on the inside. The raspberries had exploded like little sour/tart bombs within the muffin cakeyness and yet the chocolate chunks had melted and set, making a nice texture change as you bit through the confection. The muffins themselves were very moist but not soggy and were the perfect size to not overwhelm you or make you feel sick. Overall, I want to thank my readers for choosing Raspberry and White Chocolate Muffins, I cannot wait for you to choose me another pudding to make in the next poll!
What was Bad:
The first batch we did we cooked at 200degrees for 10 minutes then reduced to 150degrees for a further 20mins. These were perfect and crispy and light and fluffy, just as described above. However, the next batch we cooked at 150degrees for 30minutes, and these did not have as nice a texture. There were a bit cakey and not quite as fluffy. Therefore, I advise following the recipe as given above .
- Because Vanilla Extract can be quite expensive, I bought Lindt White Chocolate with a Touch of Vanilla. I think it was just as nice! (Lindt Picture Courtesy of Friars of Keswick)
- If you like a sweeter cake, maybe use an extra 50g of caster sugar
- The temperature suggestion given in the “What was Bad” section
- Use silicon muffin cases as they are really easy to turn out after cooking and do not require a muffin tin to cook them. They are re usable, but the only problem is that you cannot keep the muffins in them- so you end up with case-less cakes!
- Try lots of different flavours! Chocolate chip, Lemon and Poppyseed, Carrot cake… The list is endless!
- If you melt the butter in the microwave for 30secs, as it suggests… Then I have found this happens (aka butter-microwave explosion!) >>>>>>>>>