This is Ainsley Harriott from Ainsley's Gourmet Express's recipe. I could not get my mind of this great tasting and smelling muffin after watching his program .. heh. I was very determined to get fresh raspberry and I was surprised that I could it get it easily at Cold Storage, United Square ... hehehe So with all the ingredients in hand, the result 8-D
300g plain flour
2tsp baking powder
150g caster sugar
1 tsp vanilla extract
50g butter, melted
100g fresh raspberries
90g chopped white chocolate
1. Preheat the oven to 200C
2. Sift the flour and baking powder into a large bowl and stir in the sugar
3. Crack the egg into a separate bowl and whisk in the vanilla extract, milk and melted butter
4. Stir the egg mixture into the dry ingredients with the raspberries and chocolate, taking care not to over-mix.
5. Spoon the mixture into the muffin cases or trays and bake for 30 minutes or so until well risen and just firm.