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Mike's White Choc & Raspberry Muffins

Mike's staple repertoire muffin - he makes them a *lot* - but they're delightful. If you use chunks of chocolate instead of drops they're even better, but sometimes it's just easier to open a bag of drops and pour them into the bowl.

Oven to GM5, or 190°C-ish. Use a muffin tin, line with muffin cases (that fit!) and this will make 12 muffins.

250g self-raising flour
200g caster sugar
100g white chocolate drops
150g frozen raspberries (or fresh, but they're out of season at time of writing and frozen are perfectly acceptable)
2 medium eggs
100g milk
100g sunflower oil

Note: yes, that's 100g there on the liquids. 100g milk is 100ml of milk, but 100g of oil (because it's less dense) is 125ml of oil. I like to use digital scales for weighing stuff out and because I can't be bothered trying to read those tiny, raised numbers on plastic jugs I'll just read the scales.

First, in a jug, whisk together the eggs, milk and oil. Next, in a bowl put together all the dry ingredients and mix well. Add the raspberries and mix them in too. Then add the liquid, pour it all in and with a metal spoon fold the liquid into the flour until just mixed. Don't worry about lumps, and don't over mix otherwise the muffin will go chewy and the razzies will break up too much. Just get the flour combined, and you'll be fine.

Pour into the cases, put in the oven and bake for about 20 minutes, or until golden on top and not wobbly if you tap the tin. DO NOT OPEN THE OVEN FOR AT LEAST 15 MINUTES. Really, don't, they'll collapse and be awful.

Easy peasy! 

Read Mike's full article on Muffins here.

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