I've never made these muffins before and have dreamed of them for years since I first saw Ainsley Harriott on tv making extra tall ones wrapped in baking paper. I can't quite remember how he did it but these simple ones are pretty scrumptious. I just love how the mixture goes a lovely shade of pink. I found this recipe here. Next time I'll attempt the more decadent tall ones.
Raspberry and white chocolate muffins
2 cups plain flour
2 teaspoons baking powder
1 cup caster sugar
1 cup milk
50g butter, melted
1 cup frozen raspberries, thawed
180g good white chocolate, roughly chopped or white choc buds
Preheat oven to 190°C/375°F. Place 12 large patty cases into a muffin pan. In a large bowl, sift together the flour, baking powder and mix in the sugar.
In a small bowl, whisk together egg, milk and butter. Add liquid mixture to dry ingredients and mix well. Using a large spoon, gently fold the raspberries and chocolate into the mixture until just combined, you don't want to over stir it or the raspberries squish up.
Distribute the batter between patty cases.
Bake for 20-25 min, or until a skewer comes out clean and muffins are golden.