Mini bakes, maximum indulgence!

WE LOVE… WHITE CHOC MUFFINS pg26 // TOFFEE CRUMBLE CAKES pg26 // RASPBERRY SPONGES pg27

For the nutty fruit cakes, see page 26

By AO Life (www.ao.com/life)

White chocolate & raspberry muffins

SERVES 12 

300g (10½oz) self-raising flour 1 tsp baking powder 50g (1¾oz) butter 80g (3oz) caster sugar 160g (6oz) white chocolate chips 125g (4½oz) raspberries 2 free-range eggs, beaten 225ml (8fl oz) milk 2 tsp vanilla extract

1 Preheat the oven to 200°C/Gas Mark 6. Put 12 muffin cases into a 12-hole muffin tin. If you’re not using cases, remember to grease the tin so the muffins don’t stick.

2 Mix the flour and baking powder in a bowl, then combine with the butter until the mixture resembles fine breadcrumbs. Now add the sugar, white chocolate and raspberries and stir.

3 In a separate bowl, lightly beat the eggs before adding the milk and vanilla extract.