Raspberry and White Chocolate Muffin Recipe. SEE NOTE.

NOTE: This is a fund raiser for a local animal rescue. The $2.50 is for the recipe only. It is offered on the honour system. I realize anyone anywhere can copy it. BUT. A LOT of effort went into providing what I consider the best. The donation goes to a really good cause and I hope you will consider donating. I explain why here:
I made numerous recipes to come up with this one...the one I consider the best. I have tested and have had others test.... I am told my muffins are the best they ever tasted! Donation will go to Romina of Fuff Fuff Fuff Wild Bird Sanctuary ( see her Instagram here) . Romina has opened a sanctuary just outside Markdale for injured animals ( started with birds.... hopes to expand when she can afford, to all injured wild animals). Payment of the $2.50 is voluntary, but will REALLY help. Romina is struggling to pay for all this herself .For the cost of a cup of coffee you can help save an animal's life.

ALSO. If you are in the Markdale/Flesherton area I ask you to buy your baking supplies from me.... unlike items that can sit on the shelf for months, I always pick up fresh from my wholesalers... and fresh is important for optimum results. AND. You help me support various animal charities.

If you want muffins made ready for you to eat, please check out Muffin of the Week here.

RECIPE:

Preheat oven to 375. This is important.... you don't want to start muffins off in a cool oven. Also, precise measuring is important for optimum results.

You will need:

240 grams of all purpose flour
2 teaspoon of baking powder
110 grams of unsalted butter, melted and allowed to cool
150 grams of white chocolate wafers, broken into smaller pieces
1/2 teaspoon of diastatic malt powder
2 large eggs ( take out of fridge 1/2 hour before baking to warm to room temp.)
150 grams sugar ( I like to use 100 ms of granulated white and 50 grams of coconut sugar but you can use 100% granulated if you prefer
1/2 a cup ( 125 grams) of milk ( room temp.)
180 grams of raspberries ( frozen until ready to mix in...do not thaw!
2 teaspoon vanilla extract
1/2 teaspoon of salt

1) DRY: Mix the flour, sugar, baking powder, diastatic malt and salt well together

2) WET: In another bowl, whisk the eggs, then add the butter, vanilla and milk.

3) MIX. Pour the wet into the dry. IMPORTANT:THIS IS THE TIME FOR CAUTION. Overmixing will make the muffins dense and gummy. Use a spatula and just mix until combined Push spatula under the mix to ensure all dry is removed from bottom of bowl, rather than stirring too much. Then take the raspberries out of the freezer, dust with a little flour, and add gently until distributed ( Doing it this way stops them from all sinking to the bottom)

Grease the muffin cups, divide mix between them, and bake for about 20 minutes. You can check with a toothpick...if you insert it into one and it comes out clean, the muffins are done. ( Personally, I prefer to check with an oven thermometer ... more precise They are done when temperature at the centre is 200 to 205F ( 93 to 96 C) Resist opening the oven door unless necessary...temperature can drop quickly.

Allow extra 5 or 10 minutes or so baking time if making Texas size muffins. You can turn off the oven for this extra time if you like to prevent top from over cooking. Let muffins rest for ten minutes before transferring to cooling rack.

Enjoy when warm. OR. You can store in fridge for 2 -4 days wrapped individually in Saran wrap and warm up at 300 degrees for about 10 minutes before serving for that fresh baked taste ( remove the Saran before you place in the 300 degree oven)

You can also freeze muffins and they will retain their texture and taste for a month or more. To do this, wrap each muffin individually in Saran, then place them all in a large Ziplock bag, removing all excess air from the bag when sealing by sucking it out with a straw in the last little opening before fully sealing.