These Sourdough Raspberry White Chocolate Muffins are moist, tender, and lightly sweetened. Made with sourdough discard, this easy recipe comes together in just 45 minutes, making them perfect for a ...

Melt the low fat spread in a saucepan. Remove from the heat and stir in half the white chocolate. Set aside for 5 minutes to melt. Stir until smooth. Meanwhile, using a hand-held electric mixer ...

To make the raspberry filling, heat the cream in a small saucepan until just boiling. Remove from the heat and stir in the white chocolate. Mix in the raspberries. Leave to cool a little.

Preheat the oven to 200°C/180°C fan/400°F/Gas 6 and line a 12-hole muffin ... with fifty new recipes added weekly. We also have lots of recipe collections like Fakeaway, Chocolate and Midweek ...

This indulgent muffin has just the right amount of sweet, crunch and acidic berry bite. The best thing about this recipe is that the chocolate can always be on hand in the cupboard, and the ...

Preheat the oven to 190C/180C Fan/Gas 5 and line a 12-hole muffin tin with paper cases ... Add the frozen raspberries and chocolate chips and mix until only just combined – do not over-mix ...