Crack the egg into a separate bowl and whisk in the vanilla extract, milk and butter. Melt the butter.In a separate bowl, whisk together the eggs and milk. Preheat oven to 425°F. Whisk the milk, soured cream, eggs, sunflower oil and vanilla together in a jug or bowl until well combined. Sift the flour and baking powder into a bowl and stir in the sugar. Read about our approach to external linking. MAKES 12. Pour the milk and egg mixture into the dry ingredients and mix, using a large metal spoon or spatula, until just combined. Bake for about 25 minutes, or until the muffins are well risen and golden brown. Choose the type of message you'd like to post. In the swinging '60s she became the cookery editor of Housewife magazine, followed by Ideal Home magazine. Pour the melted butter and the egg mix into the flour. Stir the wet ingredients into the dry and add the raspberries and chocolate, take care not to overmix. Good Food Deal The best muffins this side of East Yorkshire. Preheat the oven to 190C/180C Fan/Gas 5 and line a 12-hole muffin tin with paper cases. Combine milk and vinegar in a measuring cup. Spoon the mixture into the paper cases. See more Totally moreish muffins recipes (13). Ingredients. For really light, well-risen muffins, it’s important not to over-mix. These delicious raspberry and white chocolate muffins couldn’t be simpler to make and use frozen raspberries for ease. Sift the flour, sugar, bicarbonate of soda and salt into a large bowl and mix to combine. New! Member recipes are not tested in the GoodFood kitchen. Don't worry about any tiny smears of flour in the batter. Spoon the mixture into the cases and bake for 25-30 minutes and bake until well risen and just firm to the touch. Stir but take care not to over mix. You will also need a 12-hole muffin tin and cases. Preheat the oven to 200C/180C fan/Gas mark 6 and line a 12-hole muffin tin with cases. Add the frozen raspberries and chocolate chips and mix until only just combined – do not over-mix or the raspberries will break up. Transfer to a wire rack to cool. Instructions. 300g plain flour 2 tsp baking powder 150g golden caster sugar 1 large egg 1 tsp vanilla extract 225ml milk 50g butter (melted) 100g fresh raspberries Get up to 50% off a luxury towel set! Mary Berry trained at The Cordon Bleu in Paris and Bath School of Home Economics. Best eaten on the day of making. 85g (3oz) butter; 250g (9oz) self-raising flour; 1 tsp baking powder; 45g (1½ oz) ground almonds; 1½ tsp ground cinnamon; 115g (4oz) caster sugar Line muffin cups with parchment muffin liners, or lightly coat with unsalted butter or cooking spray.

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