RASPBERRY MOMENT

I have an obsession with keeping a full freezer (and larder),  the snow earlier in the year has just given me   vindication (couldn't get out to shop, but it didn't matter we had plenty!!!)  This obsession slapped me in the face when I tidied out my freezer recently and discovered that I had seven packets of raspberries.  I couldn't have that - they were taking up space that I could have used for my  uncooked cookies!

I searched through the usual cookbooks and  these muffins jumped out at me, (from Nigella Lawson's How to be a Domestic Goddess)  they were just what was needed.  Of course I had to do a bit of tweaking, originally they were Lemon-Raspberry Muffins, but I changed them to White Chocolate-Raspberry Muffins and they were really good, so good that the first batch was eaten so quickly that I had to produce a second batch immediately! 

Here goes:

White Chocolate and Raspberry Muffins

60g        butter

200g      plain flour

2 tsp      baking powder

1/2 tsp   bicarbonate of soda (bread soda)

150g     caster sugar

1           large egg

150g     raspberries

100g     white chocolate - chopped

105ml   milk

1 tbsp   lemon juice

Preheat oven to 200 C

Line muffin tray with 12 paper cases

Melt butter and set aside.

Using a large bowl, stir together the flour, sugar, baking powder and bicarbonate of soda.

In a measuring jug pour in the lemon juice, then add milk to reach the 200ml mark. Don't worry if it curdles.

Beat in the egg and melted butter.

Pour this mixture into the dry ingredients and stir briefly.

Add the chocolate pieces and raspberries,  stir just enough to combine.  The less you stir the lighter the muffin.

Divide the mixture between the cases and bake for about 25 minutes.

When cooked the tops will spring back to your touch, and a tester will come out clean (unless you hit a raspberry!!)

Allow to cook in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Enjoy!