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Raspberry and White Chocolate Muffins

This Raspberry and White Chocolate Muffin recipe is reproduced with permission from mix. by James McIntosh. It’s a very quick, easy, all-in-one muffin mix, a perfect way to make a tasty treat that you can use as part of your Roots & Shoots fundraising activities!



  • 250g self raising flour
  • 2 tsp baking powder
  • 100g caster sugar
  • 250ml milk
  • 1 large egg
  • 90ml vegetable oil
  • 150g raspberries
  • 150g white chocolate chips


  • Preheat oven to 180°C (160°C if using a fan oven) or Gas Mark 4. Place the muffin cases into a muffin tray.
  • Place all of the ingredients apart from the raspberries and chocolate into a bowl and mix to form a smooth batter.
  • Gently fold in the raspberries and chocolate.
  • Place into the oven for 20-25 minutes until nicely risen and golden on top. Allow to cook slightly and enjoy.
  • If you are using a 2 Oven Aga, cook on the 4th set of runners in the Roasting Oven for 20-25 minutes with the cold plain shelf on top.
  • If you are using a 3 and 4 Oven Aga, cook on the 4th set of runners in the Baking Oven for 20 – 25 minutes.
  • If you are using a Rayburn, cook on the 4th set of runners in the Main Oven with the Thermodial reading Bake for 20–25 minutes.

James says . . .

“These are best eaten within 24 hours, but they do freeze well.”

Got a tasty treat of your own? Download a blank recipe activity sheet to record your own creations.

Download Raspberry and White Chocolate Muffin recipe (pdf)

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mix. by James McIntosh, £4.99, Available from plus £1 p&p


mix, dinner, cake and veg by James McIntosh – Winner of the Best Cookbook Series in the World 2008

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