Tuesday, September 04, 2012

Kate's Kitchen - Raspberry and White Chocolate Muffins

During the summer holidays, we’ve been baking. This is our favourite recipe of the summer: raspberry and white chocolate muffins.

• 300g plain flour
• 1 tbs baking powder
• 100g caster sugar
• 100g butter
• 2 eggs
• 200ml milk (we use 1% fat)
• 150g raspberries
• 100g white chocolate chips

Preheat oven to 200 degrees C (gas mark 6).

Sieve flour and baking powder into a bowl. Stir in the sugar, chocolate and about half the raspberries (save a couple to decorate each muffin), and make a well in the centre.

Melt the butter.

Whisk the eggs and milk together.

Pour the liquid onto the dry ingredients and stir – don’t overmix.

Spoon the mixture into 12 muffin cases and add the extra raspberries on top. Bake for 15-20 minutes, cool on a rack – and enjoy!

Kate’s 50th M&B, The Hidden Heart of Rico Rossi, is available now in Australia/New Zealand (and is still available on the M&B website or postage-free worldwide through The Book Depository, and it’s on Amazon.com as a kindle book). Once a Playboy, the follow-up to Dr Cinderella, is out in the US and UK this month. Kate has some awesome guests and giveaways on her blog party every single day in September to celebrate her 50th release – names who will be very familiar to PHS fans! You can find out more about Kate’s books, and Kate, on her website (http://www.katehardy.com/) and her blog (http://katehardy.blogspot.com/)


  1. Love the look of these! Please bring some next Friday!!! Would love mine to look like these, sadly all food I prepare seems to end up rather singed!

  2. Scarlet - you seriously think they'd last long enough if I made them Thursday night? My children and husband are total locusts where these are concerned :) Am thinking about tweaking it a bit based on the Hairy Bikers' cupcake recipe, i.e. replacing the butter with a little oil and plain yoghurt. But someone who shall not be named scoffed all the raspberries last night...