Rippled Raspberry and White Chocolate Muffins
2 3/4 C. all-purpose flour
2 t. baking powder
2/3 C. sugar
1 egg
1 t. vanilla extract
1 C. milk
4 T. butter, melted
1/2 C. fresh raspberries
3 oz. chopped white chocolate
Heat the oven to 375° F. Cut waxed paper into 8-by-6-inch circles and push, creasing the paper to fit, into a muffin pan.
Prepare the batter: Sift the flour and baking powder into a large bowl and stir in the sugar. Crack the egg into a separate bowl and whisk in the vanilla extract, milk and melted butter. Stir the liquid into the dry ingredients with the raspberries and chocolate, taking care not to over-mix.
Bake the muffins: Spoon the mixture into the paper cases and bake for 25 to 30 minutes or so until well risen and just firm.
Serve warm.
Makes 8 servings.
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