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baker day.

White Chocolate, Lemon & Raspberry Muffins (Serves 12) THESE melt in the mouth muffins are a great treat for all the family. And the kids will love to help you cook these!

Ingredients: 1 Schwartz vanilla pod 325g (11oz) self-rasing flour 1 tsp bicarbonate of soda 175g (6oz) caster sugar 6 tbs vegetable oil 150ml pot natural low-fat yoghurt Zest and juice of 1 lemon 2 eggs, lightly beaten 125g (5oz) fresh raspberries 125g (5oz) white chocolate, coarsely chopped Cook''s notes: Pre-heating the oven and almost filling the muffin cases with mixture will encourage your muffins to burst into a mushroom shape at the top, giving you the American-style shape to the muffins.

Method: 1 Pre-heat the oven to 200degC, 400degF, Gas Mark 6. Grease a 12-cup muffin tin or line the cups with paper muffin cases. Split the vanilla pod in half and gently scrape out the seeds.

2 Mix the flour, bicarbonate of soda, sugar and vanilla seeds in a large bowl. In a separate bowl, mix together the vegetable oil, yoghurt, lemon zest and juice, and eggs. Add the wet ingredients to the dry ingredients with the raspberries and white chocolate and mix briefly until just combined.

3 Spoon the batter into the prepared muffin cups, dividing it evenly, ensuring each case is almost full. Bake the muffins in the oven for 16-18 minutes. Cool in the tin for 10 minutes, then turn out onto a wire rack.
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Title Annotation:Features
Publication:Birmingham Mail (England)
Article Type:Recipe
Date:Jul 10, 2013
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