• Ingredients: 10
  • Serves: 12
  • Prep: 20 mins
  • Bake: 25 mins
  • Level: easy

White chocolate and raspberry ripple muffins with unrefined golden caster sugar, margarine, self-raising white flour, egg(s) (free range), milk (semi-skimmed), baking powder, white chocolate chips, raspberry purée, raspberries, icing sugar. To make this white chocolate and raspberry ripple muffins for 12 persons you will need 20 mins for preparation and 25 mins for baking.


For the muffins

For the dusting


  1. Step 1Preheat the oven to 200°C (fan 180°C, gas mark 6).  Place 12 muffin cases into a muffin tray.
  2. Step 2In a large bowl whisk together the sugar with the margarine until well combined. Gradually beat in the eggs and the milk.

    For this step you will need

  3. Step 3In a separate bowl sift the flour and baking powder together.

    For this step you will need

  4. Step 4Make a well in the centre of the dry ingredients and pour in the egg mixture all at once. Quickly stir together with a large metal spoon until just combined.
  5. Step 5Reserve some chocolate chips and raspberries for decoration and fold the remainder into the mixture. Gently swirl the puree through the mix .

    For this step you will need

  6. Step 6Divide mixture evenly between the paper cases, and decorate the tops with remaining chocolate chips and raspberries.
  7. Step 7Bake in a pre-heated oven for 20-25 minutes. Dust with icing sugar to serve.