Right, the first thing to say here is that muffins aren’t the same as fairy cakes. ‘No way, Pedro’, as Delboy would say. Fairy cakes are those teeny little bouncy circles of sponge cake that you make with your offspring in order for them to desecrate them with sticky splodges of green icing and those inedible silver ball things that break your fillings. Nope, muffins are big, moist and fluffy, which suits greedy people like me because you get a bigger portion and you can bung more ingredients in. This particular recipe took me a few goes to get right, I think because I underestimated how wet the frozen raspberries are. The first batch looked okay but were sloppy in the middle. Still, I digress (as usual). Here we go then:

9 oz plain flour
1 tablespoon baking powder
Pinch of salt
4 oz caster sugar
2 oz brown sugar
6 fl oz milk
1 egg, beaten
4 oz butter, melted
4 oz frozen raspberries
4 oz white chocolate, chopped

Make sure you’ve got everything measured out first so you can work quickly. Oh and you’ll need two jugs because you need to microwave the butter in one of them. So sieve your flour, baking powder and salt, then add the sugars (you can use all caster if you want, I just like the hint of toffee and the nice colour you get from brown sugar). Melt your butter in a jug in the microwave, then mix in the milk (measure in the second jug, see?) and beaten egg and stir into the dry stuff. Don’t go mad with the mixing; with muffins, if you only just mix them you get a lighter result. Finally, bung in the raspberries and white chocolate, give them a hint of a stir to combine, then divide into 12 muffin cases. I found that you get a large serving spoonful in each one.

Bake for about 25 minutes at 200 degrees, gas mark whatever, then serve warm with a large glass of milk for breakfast. Oh, and did I tell you I once tried these with chunks of frozen mango? Don’t. When cool they’re like pieces of orange slime in your muffin. Ew. Oh, and in case you’re wondering? No, #2 didn’t eat them.

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