White Chocolate and Raspberry Muffins:
I am lucky enough to belong to a ladies-only gym in Wimborne. (They do allow men in, but at separate times to the women! The men don’t like the competition!)
I have been a member for about 18 months, and it is the only gym I have been to, where size, age and body shape doesn’t matter.
I am short and dumpty and have a muffin top, I don’t have designer gym wear, I can’t stand on one foot for the stretching! But there is no judgement in this gym. We are all encouraged to do our best.
But it’s more than just a gym.
We have such a laugh, we put the world to rights, discuss all manner of things.
If there is something bothering you, we can talk it out and help each other. I really look forward to my twice-weekly sessions. (You can go more but I am not that dedicated.)
It has really helped me through difficult times, and made me fitter as well.
When I first started, I struggled to pick my grandchildren up, now I can do it with ease.
I am never going to be a size 10 again, I like all the food that is bad for me, but there is no telling off from the trainers, they just encourage you to work harder!!
So I took these muffins for the ladies who run the gym, who loved the naughtiness of the white chocolate and decided that the raspberries were part of their five a day!
Wow! Thank you ladies, for keeping my mind and body together!!
Ingredients:
300g self-raising flour
165g caster sugar
1 egg (large)
50g vegetable oil
250g milk
25g raspberries fresh or frozen
100g white chocolate chunks or chips
Method
Preheat oven to 180C
Line a 12-hole muffin tin with paper cases
Sift the self-raising flour into a large bowl
Add the caster sugar and stir together
Create a well in the centre of the dry mixture
In a separate bowl, lightly beat the egg then add vegetable oil and milk and whisking together until well combined
Pour the liquid ingredients into the well in the dry ingredients, and very gently fold the mixture together. The batter should be slightly lumpy; do not over-mix.
Very gently fold through the raspberries and white chocolate chunks; do not over-mix.
Spoon the mixture into the paper cases, filling ⅔ to the top.
Bake for 20-25 minutes or until lightly golden.
Allow to cool in the baking tray for 5 minutes before transferring to a wire rack to cool completely.