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The Blue Ducks cookbook with a chocolate and beetroot brownie

muffin monday : raspberry and white chocolate muffins

Fiona Carter raspberry and white chocolate muffins

The school holidays are almost finished which means back to school... back to making some snacks for the lunch/morning/afternoon teas. I've just realised that I have just over one year left of school lunches/snacks, with my baby getting towards the end of her high school days. I'm sure I'll still be making muffins long after our family's school days have finished, though!

Muffins are quick to make, easy to mix, and as long as you don't over mix the mixture, are delicious, moist, tasty and tender. You can pack them with different flavourings as well. A favourite in our house is the classic muffin flavour combination of raspberry and white chocolate. I've been trying to make a lot of new bakery goodies lately, and this is a newish muffin recipe which I've been experimenting with.

Fiona Carter raspberry and white chocolate muffins



150 grams spelt wholemeal flour*

150 grams white flour*

15 grams baking powder*

170 grams caster sugar

3 eggs

125 grams butter, melted

125 millilitres milk

100 grams chopped white chocolate

150 grams raspberries (I use frozen)


  1. Heat oven to 180oC.
  2. Prepare your muffin tray or line with paper cases.
  3. Sift flours and baking powder into a bowl. Add the sugar, eggs, butter and milk. Mix until just combined. Add white chocolate and raspberries, and mix lightly, do not over mix, as this will toughen the finished muffin.
  4. Place mixture into the muffin tray/s.
  5. Bake for 20-25 minutes until cooked. Cool for 10 minutes in the tin before removing muffins from the tin and cooling on a wire rack.

I like to mix my flours, using spelt and/or stoneground flours. These are usually 'plain' flours without any rising agents added, hence I add the baking powder. You could use 300 grams of self raising flour instead, and omit the baking powder.

These make 12 large muffins, or about 20 smaller muffins as in my photos. I've used some of my vintage Willow baking tins with paper cases.

When filling the muffin tins, you only need to fill about 3/4 full. I'm a serial offender to overfilling my muffin pans, and they usually end up exploding over the edges. I don't really mind though, cause these edges crisp up beautifully giving a little extra crunch!


[Recipe adapted from the book 'Bake, Essential Companion' by A Thompson]



Fiona x



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