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Raspberry and White Chocolate Muffins
Ingredients
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Zest and juice of 1 lemon
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2 eggs, lightly beaten
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125 gram (5 ounce) fresh raspberries
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125 gram (5 ounce) white chocolate, coarsely chopped
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1 Vanilla Pod
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325 gram (11 ounce) self-rasing flour
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1 teaspoon bicarbonate of soda
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175 gram (6 ounce) caster sugar
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6 tablespoons vegetable oil
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150 millilitre pot natural low-fat yoghurt
Instructions
- 1 Mix the flour, bicarbonate of soda, sugar and Vanilla seeds in a large bowl. In a separate bowl, mix together the vegetable oil, yoghurt, lemon zest and juice, and eggs. Add the wet ingredients to the dry ingredients with the raspberries and white chocolate and mix briefly until just combined.
- 2 Spoon the batter into the prepared muffin cups, dividing it evenly, ensuring each case is almost full. Bake the muffins in the oven for 16-18 minutes, or until risen and golden. Cool in the tin for 10 minutes, then turn out onto a wire rack.
- 3 Pre-heat the oven to 200?C, 400?F, Gas Mark 6. Grease a 12-cup muffin tin or line the cups with paper muffin cases. Split the Vanilla Pod in half and gently scrape out the seeds.
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