Alright! For those who know me, I am based in Scotland and this country is famous for 2 main reasons: the amazing Scotch and the relatively cold temperatures.
As this week-end the weather was not so nice, I baked Raspberries & White chocolate muffins. The recipe is very easy, and I am going to share it with you. They are perfect with a tea; or as a picnic desert. Muffins are not the lightest cakes on earth, so I baked “mini” ones, using a baking tray that enabled me to get 24 cute cakes.
Ingredients : (You need 2 bowls for this recipe)
Pre-heat the oven at 180◦ Celsius temperature.
250 gr of plain white flour
1 bag of raising powder
80 gr of butter
80 gr of sugar
10 cl of milk
1 table spoon of Crème Fraiche (or the equivalent you can find wherever you are)
200 gr of raspberries
100 gr of white chocolate that you roughly chopped
In the first bowl, mix the flour with the raising powder
In the second bowl, mix the sugar, the eggs, the melted butter, the crème fraiche and the milk. Then add to this mix the raspberries and the white chocolate.
Take the mix from the second bowl and pour it on the flour/raising powder.
Mix roughly with your hands, until you get a homogeneous dough. Do not over mix it else the raspberries would be crushed (you want to keep them as whole as possible)
When done, take the baking tray and fill it in with the mix. Put it in the oven for 20 minutes (Temperature : 180◦ Celsius)
When done, take the tray out of the oven and let cool down. I personally prefer eating them cold.
You can do the muffins using frozen raspberries if you prefer: it is less expensive and you can do the recipe all year long. On top of that, when I get fresh raspberries, I’d rather eat them as is! 🙂