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Ingredients |
2 3/4 cups all-purpose flour
2 tsp baking powder
2/3 cup sugar
1 egg
1 tsp vanilla extract
1 cup milk
4 tbsp butter, melted
1/2 cup fresh raspberries
3 oz chopped white chocolate |
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Method:
1. Preheat the oven to 400 F. Cut waxed
paper into 8x6 inch circles and push, creasing the paper to fit, into a
muffin pan. |
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2. Sift the flour and baking powder into a large bowl
and stir in the sugar. Crack the egg into a separate bowl and whisk in the
vanilla extract, milk, and melted butter. 3.
Stir the liquid into the dry ingredients with raspberries and chocolate,
taking care not to over-mix. Spoon the mixture into the paper cases and
bake for 30 minutes or so until well risen and just firm. |
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