Raspberry Muffins

Before starting this Raspberry Muffins recipe, organise all the necessary ingredients.

In a mixing bowl, place the flour.

Add the castor sugar...

... the dark brown sugar...

... baking powder...

... and combine with a whisk until the dry ingredients are incorporated.

In a separate mixing bowl, crack the whole eggs...

Add the cold milk...

... and the grape seed oil (or any other flavourless oil, such as sunflower oil).

Combine carefully with a whisk, then pour the preparation over the dry ingredients.

Add 1/3 of the fresh raspberries...

... and combine with a spatula until you obtain a homogeneous consistency.

The raspberries will squash into the preparation and will give it a pink colour.

Add the rest of the raspberries...

... and combine again, making sure not to crush the raspberries this time. There should be whole chunks of fruit in the muffins.

The result should be as shown in the photo.

Transfer the muffin preparation in a piping bag. The use of a nozzle is not necessary.

Place muffin liners in the cavities of a non-stick muffin mould.

Fill the liners halfway up (up to the rim of the mould)...

... as shown in the photo.

Bake in a fan-assisted oven preheated to 200°C (gas 6) for about 20 or 22 minutes. Baking time might vary according to the type of oven.

When cooked, remove from the oven.

The muffins should be puffed with a golden surface.

While they are still hot...

... place them on a cooling rack...

... until cooled down completely.

For the icing: Organise all the necessary ingredients.

Pour the white chocolate in a mixing bowl and melt it in the microwave in periods of 30 seconds...

... stirring every time so it doesn't burn.

Sift the icing sugar (to avoid lumps)...

... over the melted chocolate...

... and combine gently with a rubber spatula...

... until smooth and homogeneous.

This is what the result should look like this.

Add the cold milk...

... and combine again.

Add the raspberry (or strawberry) crispy cubes. The quantity depends on how crunchy you want the icing to be.

Combine with the spatula.

Transfer the icing into a piping bag (no nozzle required)...

... and pipe into a spiral over the surface of each muffin.

Sprinkle a few strawberry crispy cubes over each muffin.

Leave the chocolate to set at room temperature before serving. These muffins will keep for several days in an airtight container.