Many years ago, I started looking for muffin recipes and making them almost daily for almost a year. Maybe it had become an obsession, but I tried hundreds of different recipes. The ones I liked the most ended up in my paper recipe book.
Since then, when I have little time but want something good for breakfast, I make them again. American recipes have this advantage: very little preparation involved and very few tools.
Raspberry and white chocolate muffins
- Preparation time: 20 minutes
- For 6 muffins
- Difficulty: Easy recipe
- Ingredients
- 125 g of all-purpose flour
- 1 teaspoon of baking powder
- ½ teaspoon of baking soda
- 50 g of sugar
- 70 ml of double cream
- 30 ml of melted butter (I use seed oil)
- 1 egg
- 50 g of chopped white chocolate
- ½ basket of fresh raspberries
- 1 teaspoon of vanilla essence
- Instructions
- Preheat the oven to 350°F.
- Wash the raspberries well. Let them dry on absorbent paper.
- Sift the flour, baking soda and baking powder into a bowl; add the sugar and mix well.
- Place the cream, egg, vanilla essence and oil in a bowl and beat until the mixture becomes smooth.
- Briefly mix the dry ingredients with the liquid ones. Add the chocolate and raspberries and mix.
- Pour the mixture into muffin tins with their paper.
- Bake in a hot oven for about twenty minutes.
Tips to ensure the success of the dish:
- Mix the dry mixtures with the liquid ones very briefly, leaving the mixture lumpy.
- Do not overmix the raspberries because they will easily become mushy.
- Use the ice cream scoop to put the mixture into the cups because they must be filled to 2/3 of their capacity
- The cooking time in the oven is indicative because each oven cooks differently.
