These Sourdough Raspberry White Chocolate Muffins are moist, tender, and lightly sweetened. Made with sourdough discard, this ...

These delicious raspberry and white chocolate muffins couldn’t be simpler to make and use frozen raspberries for ease. For really light, well-risen muffins, it’s important not to over-mix.

Fold in half the raspberries and all the chocolate chunks ... Bake for 25–30 minutes, or until the muffins have risen and are golden brown. You can keep these for a few days in an airtight ...

The best thing about this recipe is that the chocolate can always be on hand in the cupboard, and the berries in the freezer. No need to zoom off shopping if you have unexpected guests.

To serve, arrange the amaretto-soaked raspberries on top of the chocolate mousses and drizzle over the raspberry sauce. If it's crucial the recipe is gluten free, check the ingredients on your ...