Pyrex National Baking Week

Homemade Family Time
14th - 20th
October 2019

Raspberry Milk and White Chocolate Muffin

Cooking time: 
15-30 minutes
Preparation time: 
15-30 minutes
  • 160g caster sugar
  • 80ml milk
  • 30ml double cream
  • 300g raspberries
  • 180g plain flour
  • 6g baking powder
  • Few pinches of salt
  • 100g butter
  • 2 eggs
  • 120g white chocolate, roughly chopped
  • Spatula, small saucepan, whisk and muffin tin
  1. Pour half of the sugar, the milk and the cream into a small saucepan and simmer until the sugar has dissolved. Add half the raspberries and warm up until they fall apart - this should take just a few minutes.
  2. Preheat the oven for 180c/ Gas4/ 350F
  3. Sieve the flour, baking powder and salt. Combine with the butter and remaining 80g of sugar, then beat until pale and fluffy. Add the eggs, one by one, and mix in all the remaining the dry ingredients using a spatula. Finally, add the raspberry milk, mixing until smooth, and half of the white chocolate.
  4. Line a muffin tin with baking cases and fill each one two thirds the way up. Bake for 15 minutes.
  5. Remove from the oven, drop the remaining fresh raspberries and white chocolate on the top, then cook for a further 20-25 minutes until golden.

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