With a soft and fluffy, moist banana flavoured base, bursting with fresh raspberries and of chunks white chocolate, these muffins make the perfect breakfast or mid-morning treat with coffee. In fact they make a wonderful treat at any time of the day.
Collect together your equipment (see Recipe Notes below) and ingredients.
Preheat oven to Fan Oven 200°C /220°C/425°F/Gas 7
Place a microwave-save mixing bowl on some electric scales and zero the scales. Weigh the cubed butter directly into your bowl and melt the butter in 15 second increments in the microwave. Alternatively, the butter can be melted in a small saucepan and transferred to a mixing bowl.
Add the banana, broken into pieces and mash roughly with a fork.
Now, with the mixing bowl sitting back on the scales, zero them and weigh the yoghurt, egg, vanilla and sugar directly on top of the butter and banana. Beat well with an electric whisk.
Put a sieve over the top of the mixing bowl and put back on the scales. Zero the scales and weigh the dry ingredients into the sieve – the flour, baking powder, bicarbonate of soda and salt.
Shake onto the mixture and then fold in gently with a spatula until very nearly mixed.
Fold in the white chocolate chunks and fresh raspberries.
Use an ice cream scoop or a spoon to divide between 7 muffin cases in a muffin tin.
If you like, sprinkle each muffin with some Demerara sugar and top with extra chunks of white chocolate and a raspberry. (If you want to freeze any, do so now – See Recipe Notes)
Bake in the centre of the oven for 5 minutes, reduce the temperature and cook for a further 15 minutes or until cooked.
Bake in the centre of the oven for 5 minutes, reduce the temperature and cook for a further 15 minutes or until cooked.
After 5 minutes, turn the oven down to Fan Oven 160°C /180°C/350°F/Gas 4 and cook for a further 15 – 18 minutes, or until cooked.
Equipment:
Freezing and Cooking from frozen:
Storing the muffins:
Bananas:
NB Cooking the muffins at a higher temperature for 5 minutes, quickly activates the baking powder and bicarbonate of soda, ensuring your muffins are always light and fluffy.