Mother’s Day

Raspberry and White Chocolate Muffins

Makes: 12

We all need a handy, quick and easy muffin recipe. This recipe has a sweet vanilla muffin base and includes raspberries and white chocolate, a delicious flavour combination. Add these delights to your special afternoon tea.

• 250g (8.8 oz) all-purpose flour (use gluten-free flour if needed and add ¼ tsp xanthan gum)
• 2½ tsp baking powder
• 200g (7oz) golden superfine caster sugar
• 130ml (4.3 fl oz) sunflower oil or other neutral oil
• 180ml (6 fl oz) unsweetened plant-based milk
• 2 tsp vanilla extract
• 150g (5.2 oz) fresh or frozen raspberries
• 200g (7oz) vegan white chocolate chips or chopped chocolate

1 Preheat the oven to 200°C (180°C convection)/400°F/Gas 6 and line a muffin tin with 12 muffin papers.

2 In a large bowl, mix together the flour, baking powder and sugar. In a separate bowl, whisk together the sunflower oil, plant-based milk and vanilla extract.

3 Tip the frozen raspberries and white chocolate into the flour mix and stir through. Make a well in the centre of the dry mix, pour in the wet ingredients, and fold together. Be careful not to overmix; it’s okay if there are a few small floury lumps.

4 Spoon the mix evenly between the muffin papers, filling to three-quarters full. Place the muffin tin into the centre of the oven and bake for 35 minutes, until golden brown. For an even colouring, bake the muffins for 20 minutes and then rotate the tin for the final 15 minutes. Check if the muffins are fully cooked by inserting a toothpick or skewer; it will come out clean when ready.

5 Remove the muffin tin from the oven and place on a cooling rack for 15 minutes. Then remove the muffins onto the rack to cool fully. Store in an airtight container for up to 3 days.

Rocky Road

Serves: 4

Delicious, gluten-free and vegan-friendly, this indulgent