Gooey in the middle, with sweet white chocolate chips and sour raspberries... Muffins are easy to make and so satisfying...
- 100g plain flour
- 20g cocoa powder
- 120g caster sugar
- 1 1/2 tsp baking powder
- pinch of salt
- 40g soft, unsalted butter
- 120ml milk
- 1 egg
- 1 tsp vanilla pod or extract
- 50g white chocolate chips
- 20-25 raspberries (can be frozen)
Mix the flour, cocoa powder, baking powder, sugar and salt in a bowl. Melt the butter and add to the dry ingredients.
Add milk, egg and vanilla pod and mix until well combined, remember not to over work the mixture.
Mix in the white chocolate chips and divide into 10-11 muffin cases, fill them up only to 2/3 of the case.
Place 2-3 raspberries on top of each muffin and press lightly, so they sink into the mixture.
Bake in a pre-heated oven for 25-30 minutes at 170C.
Do not over-bake the muffins as they will be too dry and will loose the gooey middle.