The warm weather is kicking in and so to are the endless barbecues and picnics of summertime. More often than not meat, salads, beer, wine, bread, cheese, fruit and other delicious nibbles make their way into your summer menu. It’s always hard, however, to think of any easy hassle free dessert to add to a warm weather, casual occasion. Anything too creamy curdles in your stomach as you lie in the sun, fruit salad isn’t perfectly satisfying for our inner child’s sweet tooth and trying to be a master-chef is just too tricky. These white chocolate and raspberry muffins are fresh from my family recipe book, take a maximum of 15 minutes to make and nothing you can do will stop them from tasting delicious.
Then you won’t have to use a beater, you can just gently mix it with a wooden spoon.
Because these muffins are for summer, we don’t want to over work the mixture and make it dense.
Keep it light and fluffy by folding the mixture slowly and thoroughly.
To get a wholesome, rustic look press extra raspberries and white choc bits into the top of each muffin.
Bake at moderate heat for around half an hour or until the tops are nice and golden.