RASPBERRY JAM AND WHITE CHOCOLATE MUFFINS.
1 1/2 cups sugar
113 grams butter softened
1 1/2 cups thickened cream
2 teaspoons vanilla
2 cups plain flour
1 teaspoon bicarb soda
1/2 teaspoon salt
150 grams white chocolate
preheat oven to 180c
fill muffin trays with large patty pans. makes approx 20
with an electric mixer, beat together sugar, eggs, butter, cream and vanilla.
add flour, bicarb soda and salt. mix till just combined.
place 1 heaped teaspoon of mix in each pattypan.
place 1 heaped teaspoon of jam in centre of mix.
place another heaped teaspoon of mix on top of jam, making sure jam is covered.
cook 18 - 20 mins. till nicely brown.
melt white chocolate in a heatproof bowl over a pot of boiling water.
drizzle or spoon over muffins with a teaspoon.