Raspberries are one of my favourite fruits and frankly rarely make it into a cooked form…I just gobble them up that quickly! Good friends make raspberry and white chocolate muffins and cakes and local chocolateers make the most delicious dark chocolate and dried raspberry bark.

The fruit in this painting was courtesy of Erin’s Mum’s Adelaide Hills raspberry patch. There is nothing quite like being able to photograph the fruit on the vine or just picked, the bloom, tiny connective hairs and the drying torus are lost once packaged for sale. Did you know each raspberry is actually an aggregate cluster of many tiny fruit called drupelets?

My friends know I’m not a cake baker, so this muffin version is from Australian Best Recipes. Please send me your version!

Raspberry and White Chocolate Muffins

Ingredients

3 cups self-raising flour sifted

1 cup caster sugar

125 g white chocolate chips

125 g butter melted

1 egg

1 cup milk

1/2 cup cream (I would swap for buttermilk)

1 tsp vanilla essence (I’d add the zest of a lemon too)

200 g frozen raspberries

12 fresh raspberries *to decorate

Method

Pre heat oven to 200C and set out your muffin trays with cupcake liners. I like mini muffins rather than huge ones.

Sift flour, then add dry ingredients.

Melt butter, add all ingredients, except raspberries, and mix well.

Add frozen raspberries and gently fold into mixture, be careful not to over mix.

Spoon into liners, 3/4 full.

Bake at 200C for 22-25 minutes, less if you make mini ones.