Tall muffins straight from the oven are hard to beat. They can be made with ease, but remember (as with all baking) have everything pre-weighed and organised prior to starting the recipe. Adding any wet ingredients to the baking powder will activate the raising agent and hinder the muffins’ rise.
- 275gm plain flour
- 1 tbsp. baking powder
- 150gm caster sugar
- 100gm white chocolate chips
- 50gm unsalted pistachios, chopped
- 100gm unsalted butter, melted
- 2 large eggs
- 200gm Greek yoghurt
- 6 tbsp. milk
- 2 x 125gm packs of wonky raspberries
Prepare the muffin tin by lining it with muffin papers.
Preheat the oven to 170c/325f/gas 4
In a large mixing bowl combine the flour, baking powder, sugar, white chocolate and pistachio. Mix gently to combine.
In a large pouring jug combine the butter, eggs, yoghurt and milk. Beat the eggs until well combined.
Make a well in the centre of the dried ingredients bowl. Pour in the egg and
yoghurt mixture, add the wonky raspberries keeping a few in reserve to top the muffins. Fold the mixture together with a spatula until the mixture just mixed.
Working swiftly using 2 tablespoons take one heaped tbsp. of the mixture and slide it with the back of the other spoon into the prepared pan, filling each hole about 2/3 full. Add a couple of the reserved berries on top of each prepared muffin. Place on the middle shelf of the oven and bake for 20-22 minutes until gold and well risen and slightly firm to touch.
Remove and cool in the tin for 15 minutes. Remove from the muffin tin and cool on a rack or eat warm with a cup of tea.