White Chocolate and Raspberry Muffins

There is no better sweet combination in our eyes than white chocolate and raspberry. You’ve already seen our white chocolate terrine complete with raspberry coulis, now feast your eyes on our delicious white chocolate and raspberry muffins! These are slightly different than your average. Instead of using whole raspberries we made a raspberry jam and mottled it into the muffin mixture. This means instead of only having the odd taste of tart raspberry there is the perfect balance of sweet raspberry and white chocolate. As muffins go these look pretty fancy too so they’re great for impressing; take a tray into work, give to the in-laws or simply indulge with friends on a night in.

You will need;

330g plain flour

3 teaspoons baking powder

1/2 teaspoon bi-carb

75g butter

90g caster sugar

3 eggs

150g natural yoghurt

1 tspn vanilla essence

175g raspberries

150g white chocolate

1 tablespoon olive oil

We began by making the jam. The bonus about this is if you make too much you can store in a jar and keep in the fridge for toast! Back to the jam – this can’t be done with any other fruit – it only works with raspberries. Pour your raspberries into a metal bowl and an equal amount of caster sugar into another metal bowl. Place both bowls into the oven on a low temp  – around 120c – for about 30 minutes. Keep an eye on the sugar so it doesn’t burn. If the top layer starts to brown mix it up then continue to heat.

There isn’t really anyway to tell its ready just make sure you’ve left the ingredients in the oven for half an hour. The idea is to get both ingredients so hot that they blend easily and dissolve into a delicious jam. Tip the sugar into the raspberry bowl and whisk immediately. Voila! You’ve just made jam (well, conserve actually if you want to be posh). Allow the jam too cool. (N.B. When hot the jam appears a lot sweeter – it won’t be when cooled).

While the jam cools make the muffins. Begin by mixing all dry ingredients (bi-carb, flour, sugar and baking powder) together. In a separate bowl mix remaining ingredients (eggs, vanilla essence, yoghurt, melted butter and olive oil). Stir the wet ingredients into the dry then add 100g white chocolate. We used white chocolate drops but broken up chocolate bars work just as well.

Carefully fold in the jam. Be careful not to whisk or mix as this will make the entire ingredients and cake pink (you can always do so if that’s what you’re going for), we’re going for a more marbled look.

Portion your ingredients into muffin cases. N.B. Don’t fill cases any higher than 3/4 full. Place in the oven on 190c and cook for 15-20 minutes or until a skewer comes out clean.

Allow the muffins to cool. Melt the remainder of the white chocolate in a glass bowl on top a pan of boiling water. Then using the tip of a spoon or a piping bag decorate the muffin with white chocolate.

These muffins are best enjoyed at room temperature.

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2 responses to “White Chocolate and Raspberry Muffins

  1. They are so good the batch of 12 had gone by the next morning! The jam is literally so easy and it will keep refrigerated for up to 3 months. It will only work with raspberries though. Let us know if you try it! xx

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