I love making muffins – that’s one of the reason there are two muffin recipes in Love, Lies and Lemon Pies. I love their versatility – once you have the basic method and ingredients down, you can add any flavours you like and end up with something yummy.
In the book, Bake Club are supposed to be baking blueberry muffins, so that’s the recipe I included. But Lottie, in full on matchmaking mode, suggests that Jasper and Ella try some more romantic raspberry and white chocolate muffins, so I thought that for today’s Baking Through The Book post I’d give you that recipe instead.
(Disclaimer: I made these for the Team Cooper UK retreat recently, and they didn’t last past breakfast on the first morning. Well, apart from the two Gemma hid away as a special treat for when the retreat was over!)
Raspberry & White Chocolate Muffins
- 225g plain four
- 1tsp baking powder
- 1tsp bicarbonate of soda
- 100g caster sugar
- 100g fresh raspberries
- 100g white chocolate chips
- 1 large egg
- 60g cooled, melted butter
Preheat the oven to 190°C / fan 170°C / gas mark 5 and fill a twelve hole muffin tray with muffin cases
Sift together the flour, baking powder and bicarbonate of soda
Add 100g of caster sugar
Stir in the raspberries and white chocolate
In a jug, whisk together the egg, butter and milk
Add the egg mixture to the dry ingredients and mix together until just combined. Don’t worry if it’s still a bit lumpy – it’s supposed to be!
Divide the mixture equally between the muffin cases
Bake for 15 to 20 minutes, until a cake tester comes out clean.