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White Chocolate & Raspberry Muffins Recipe

So Easter is over and we've definitely been left with more chocolate eggs than we know what to do with but has that stopped me baking a few more sweet treats? Nope! Baking is an activity I love to do with my son, Arthur and I've noticed that recently, he's become increasingly more interested and willing to get involved. I keep the things we make fairly simple (I don't have the patience for overly fancy stuff), with our latest bake being these delicious white chocolate and raspberry mini muffins.

If you fancy having a go yourself (or with the help of a little one) here's the quick and easy recipe...

Ingredients (makes at least 24 mini muffins):
1 free range egg
62g vegetable oil
125ml milk
125g golden caster sugar
200g self raising flour
Pinch of salt
Milky Bar Chocolate (I used about two strips)
Freeze Dried Raspberries (a good sprinkling - I didn't bother measuring - sorry!)

Recipe inspired by this basic muffin recipe on the BBC Food website.

You'll need a few baking essentials such as a handheld mixer (or alternative whisk), scales to weigh your ingredients and if like me you want to make mini muffins, you'll also need mini paper cases and a mini muffin tray*.

Pre-heat your oven to 180C
1. Whisk the egg with your handheld mixer for a minute, before pouring in the vegetable oil and milk and continuing to whisk until combined.
2. Add in the sugar and whisk until smooth.
3. Sieve in the self raising four and add the pinch of salt. Whisk until a smooth batter forms. Don't be tempted to over-whisk the mixture, as this can make it a little tough!
4. Chop up your milky bar chocolate into little pieces and stir into your batter.
5. Sprinkle in a good helping of your freeze dried raspberries.
6. Line your mini muffin tray and carefully spoon in the muffin batter. The cases should be about two-thirds full.
7. Pop them in the oven to bake. I always find baking times vary but a batch of mini muffins will take no more than ten minutes. I set my timer for five and kept checking every couple of minutes. You can always do the skewer test to be sure. The top of the muffin should feel springy to touch.
(If you only have one tray, you'll need to bake in batches or cut down the ingredient measures to make fewer.)
8. Cool the muffins on a wire rack.

We're really pleased with how our little white chocolate and raspberry muffins turned out. They're so cute (even if a few are slightly misshapen) and they taste delicious! I did end up making a couple of bigger ones with the leftover batter too (purely because I wanted to use my new Mary Berry Cake Forks* - aren't they beautiful though!?) which were equally as lovely. Obviously the size of your white chocolate and raspberry muffins is up to you - I just made mini ones as they're a little more toddler-friendly!

What fun things have you done with your kids this easter? Did you do any baking or were you lucky enough to pack your suitcases and head off on holiday? I'd love to hear what you've been up to!

Megan x
*PR items from TJ Hughes sent for the purpose of this post.
Opinions expressed in this content are my own.

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