Pre-heat oven to 350 degrees F. Line a muffin tray with paper cases.
Keep half the raspberries and blueberries to one side.
Sift flour and baking powder into large bowl and stir in the sugar.
In a separate bowl whisk together the egg, vanilla bean paste, milk and melted butter. Stir the liquid mixture into the dry mixture and beat until nice and smooth.
Fold in half of the fruit and white chocolate chips. Divide the mixture between the muffin cases filling each case right to the top.
Bake for 30 minutes until golden and risen, just firm to the touch, or until a skewer comes out clean.
Leave to cool into the tray for 5 minutes, then move the muffins onto a cooling rack.
Using a fork, smash the rest of the berries roughly and spoon them on top of the warm muffin. Serve with Greek yogurt or fromage frais.
Recipe by Chef Eric Lanlard (a.k.a Cake Boy), a UK Chef, TV host, Master Pâtissier and cookbook author.
Pre-heat oven to 180 degrees C. Line a muffin tray with paper cases.
Keep half the raspberries and blueberries to one side.
Sift flour and baking powder into large bowl and stir in the sugar.
In a separate bowl whisk together the egg, vanilla bean paste, milk and melted butter. Stir the liquid mixture into the dry mixture and beat until nice and smooth.
Fold in half of the fruit and white chocolate chips. Divide the mixture between the muffin cases filling each case right to the top.
Bake for 30 minutes until golden and risen, just firm to the touch, or until a skewer comes out clean.
Leave to cool into the tray for 5 minutes, then move the muffins onto a cooling rack.
Using a fork, smash the rest of the berries roughly and spoon them on top of the warm muffin. Serve with Greek yogurt or fromage frais.
Recipe by Chef Eric Lanlard (a.k.a Cake Boy), a UK Chef, TV host, Master Pâtissier and cookbook author.