Hello, thanks for popping by!
Summer has arrived and that means beautiful sweet RASPBERRIES and lots of them – yay! Right now, raspberries are plump, sweet and juicy, making them ideal to eat in all sorts of ways. One crowd pleaser that I’d like to share with you are my NO FUSS WHITE CHOCOLATE AND RASPBERRY MUFFINS. This is a super easy recipe that always produces light delicious muffins. They would make a beautiful addition to your Christmas dessert table.
I don’t know about you, but raspberries would have to be one of my very favourite summer fruit and right now they are in abundance, really well priced and taste amazing. Not only are raspberries delicious to eat, they are extremely good for you.
Raspberries contain quercetin and gallic acid and are a rich source of Vitamin C, which works as an antioxidant protecting your cells from free radicals that can damage DNA and cause disease. Antioxidants fight against cancer, heart and circulatory disease and age-related decline – which is good news for those of us who getting on a bit! Raspberries are also high in ellagic acid, a known chemopreventative, and have been shown to have anti-inflammatory properties.
I love eating raspberries straight out of the punnet, but there are many other ways you can eat them, including SUMMER DARK CHOCOLATE & RASPBERRY TART that I’ve already shared with you.
These are a few more of my favourites that I will share with you over the next few days, so look out for them:
- Summer Fruit Salad topped with Greek yoghurt, a sprinkling of toasted muesli and a drizzle of honey
- Berry Nut Smoothie
- Raspberry and Apple Crumble
- Raspberry Cheesecake
I would have to say that my all-time favourite way to eat raspberries is definitely is WHITE CHOCOLATE AND RASPBERRY MUFFINS. If you haven’t already, then you really should try these muffins because the taste of the sweet but tangy raspberries, combined with creamy smooth white chocolate is just something else. Besides that, they are so easy to make.
What’s your favourite way to eat raspberries?
What you need
- 2 cups Self Raising flour
- ½ cup castor sugar
- 1 cup white chocolate – chopped into chunks
- 1 punnet fresh raspberries (or 1 cup frozen raspberries – unthawed)
- ½ cup grapeseed (or vegetable) oil
- ¾ cup milk
- 1 large egg – lightly whisked
- 1 x 12 hole (½ cup capacity) or 1 x 6 hole (1 cup capacity) muffin tray
What to do
Heat oven to 190°C (375°F)
Line muffin tray with paper cases
In a bowl, add the flour, sugar and chocolate chunks, stir to combine.
Add the raspberries to the flour mix gently to just combine.
In a separate bowl, add the oil, milk and egg – whisk lightly to combine, then pour into the flour mixture. Stir gently to combine, trying not to break up the raspberries too much.Spoon the mixture evenly into the muffin cases. Bake for 18 – 20 minutes.
Remove from the oven and allow to cool slightly before removing from muffin tray.
TIP: Fresh raspberries need to be eaten quickly because they don't keep for long, but they do freeze really well. So buy them in bulk when they at their best and well priced, pop them in your freezer to have on hand when they are out of season. Frozen raspberries are best when used unthawed in smoothies or baked.