Raspberry and White Chocolate Muffins

We have spent a few days with some fantastic wildlife photographers, Tony and Carol Dilger, and have seen some equally fantastic wildlife. I’m no wildlife photographer though, too weak and feeble to wield those massive lenses. Let me photograph a cake any day! The Cairngorms are a bit of a wildlife photographer hotspot, with a fine array of species such as Red Squirrels, Pine Martens, Ospreys, Crested Tits and Ptarmigan to name but a few.

The weather has been fantastic and so we have done lots of walking, looking for wildlife in this beautiful part of Scotland. The Ptarmigan we found in a corrie on mount Cairn Gorm, it was a rewarding climb up to find them, the scenery around us was magnificent. They were difficult to see at first, they are so well camouflaged with their rocky surroundings, living on top of the world, up these mountains.

These muffins went down a treat at the end of the day and, as usual, are very easy to make. The swirl of jam on the top makes them look delicious and pretty.

raspberry and white chocolate muffins

Oven 180C / gas 4

12 hole muffin pan lined with paper muffin cases

  • 75g caster sugar
  • 150ml milk
  • 100ml sunflower oil
  • 2 free-range eggs
  • 1 tsp vanilla extract
  • 250g plain flour
  • 1 tbsp baking powder
  • 125g raspberries
  • 150g white chocolate chopped into approx 5mm cubes
  • 2 tbsp raspberry jam {seedless or strained through a sieve}

Put the caster sugar, milk, oil, eggs and vanilla extract into a large bowl and whisk with a balloon whisk until smooth.

Add the baking powder to the flour and mix well, sift into the batter. Fold in with a metal spoon but try not to over mix it, the batter should still appear lumpy. Gently stir in the raspberries and the white chocolate.

Divide the mixture into the twelve paper cases then make a small hollow into the top of each muffin with the end of a spoon and put a half teaspoon of the jam into it. Use a cocktail stick or similar to swirl the jam around the top of the muffin, you will probably have to negociate around a few raspberries! Bake for 25 to 30 minutes, until risen and golden. Cool on a wire rack.

Raspberry and White Chocolate Muffins

4 Responses

  1. Tony Dilger says:

    We just loved your Muffins Rachel, thanks for making them for us…..looking forward to our next photo shoot with you. My turn to bake next time!

  2. Another nice post! I’ve been missing seeing those new yummy postings!

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