White Chocolate Chip, Raspberry Jam & Biscoff Biscuit Muffins

Hi all,

So I have been making quite a few batches of muffins recently as they are quick and easy to make and I've had a few events on in the last month or so and I've made muffins for each.

The first being for my church for our bible study group. I am always happy to bring something homemade to eat as we meet after the evening service once a month so we are often a little hungry.

The second batch I made was for myself- they are too delicious not to have some myself!

The third batch I made for my future brother in law Jordan. He's my sister Mary's Fiancé and they both had their birthday's this month. His is on the 16th April and hers is on the 18th April. I wanted to make them some birthday muffins so asked Mary what they would like. Mary opted for Banana and Milk Chocolate Chip Muffins (recipe to follow) and Jordan opted for these muffins as he loves Biscoff Biscuits! When Jordan tried both his and Mary's muffins he was delighted. Mary loved hers too!

Ingredients:

2 Medium or Small Large Eggs

125ml Vegetable Oil

250ml Semi-Skimmed Milk

250g Caster Sugar

400g Self-Raising Flour

1 tsp Salt

100g White Chocolate Chips (I used Tesco's own brand)

185g Raspberry Jam or Conserve (I used Bonne Maman Raspberry Conserve)

375g Biscoff Biscuits (I used 1 1/2 packets of Biscoff Biscuits)

Method:

1. Heat your oven to 200C/180C fan/gas 6. Line 2 muffin trays with paper muffin cases. In a large bowl beat 2 medium eggs lightly with a handheld electric mixer for 1 min.

2. Add 125ml vegetable oil and 250ml semi-skimmed milk and beat until just combined then add 250g caster sugar and whisk until you have a smooth batter.

3. Sift in 400g self-raising flour and 1 tsp salt (or 400g plain flour and 3 tsp baking powder if using) then mix until just smooth. Be careful not to over-mix the batter as this will make the muffins tough.

4. Grate in the Biscoff Biscuits and mix until smooth.

5. Then add in the milk chocolate chips and raspberry jam/conserve and mix until combined completely.

6. Fill muffin cases two-thirds full and bake for 20-25 mins, until risen, firm to the touch and a skewer inserted in the middle comes out clean. If the trays will not fit on 1 shelf, swap the shelves around after 15 mins of cooking.

7. Leave the muffins in the tin to cool for a few mins and transfer to a wire rack to cool completely.

Do you like Biscoff Biscuits? Do you like White Chocolate? Do you like Raspberries? Then this is the sweet treat recipe for you!

Enjoy!

Lily x