I adore raspberries, their intensely sweet flavour bring back evocative memories of my childhood; carefree days spent on (one of the many) properties my gypsy parents owned. We would pick the wild raspberries and blackberries that bordered the creek where my sisters and I played. The juices would run down our faces as we gorged ourselves on these beautiful and exquisite fruits.
This is one of my favourite recipes involving raspberries, as with all muffin recipes it is essential that you do not over mix the batter, a lazy stir is all that is needed.
3 cups of plain flour
3/4 cup of caster sugar
3/4 cup of brown sugar
1 1/2 tsps baking powder
1 1/2 cups of milk
120grams melted butter
1 tsp vanilla essence
1 cup raspberries
3/4 cup chopped white chocolate
Raw sugar for topping
Line a muffin tin with patty cases and preheat the oven to 180c.
Sift flour, caster sugar, brown sugar and baking powder into a large bowl. In a separate bowl combine eggs, melted butter, vanilla & milk, whisk until combined. Add wet ingredients to the bowl of dry ingredients and stir until just incorporated. Very gently fold in the raspberries (use frozen if you like)and white chocolate. Scoop batter into the patty cases until each one is 3/4 full. Sprinkle a little bit of raw sugar over the top of each. Bake in the oven for 25-30 minutes.
Just the perfect thing to sit, relax and have with a cup of tea.....I think I'll do that right now.