Tue, 30 August 2016
If you're looking for a special tasty treat then look no further than Edwards' raspberry and white chocolate muffins.
Recipe
1lb/450g Self Raising flour
4oz/110g caster sugar
4oz/110g butter
2 large eggs
8floz/225ml milk
3oz/75g white chocolate chips
3oz/75g fresh/frozen raspberries
Method
Preheat oven to 180C/350F/Gas Mark 4
Line a 12 cup muffin tray with muffin paper cases.
Mix flour and sugar together.
Rub in the butter with the tips of your fingers.
Break in the eggs and milk and mix to a stiff batter.
Add in the white chocolate and rasberries at this stage and mix well.
Spoon into prepared muffins tins and bake for 20-25 minutes until golden brown and puffed up.
Dust with icing sugar and serve!
