Hello everyone!

{Spanish Here}

Today's recipe, is, again, made with fresh summer fruit. And again from my cousin's orchard raspberries...

Whenever I buy berries, I end up eating them nearly on the spot. I have hundreds of possible recipes on my notebooks but the fruit is so deliciously tempting that I can't help it. I eat them all.

Except this time I had a really big bowl full of them and plenty of time to think about a yummy recipe.

As I said when I made those

Triple Chocolate Muffins

, baking muffins had always been an unresolved issue for me. They never came out good, always too dense or too hard...

Raspberries and White Chocolate Muffins



yields 6 big muffins


  • 105g flour
  • 100g sugar
  • ½ tsp baking powder
  • 1/8 tsp baking soda
  • ¼ tsp salt
  • 3 ½ Tbs vegetable oil
  • 1 egg
  • 60 ml milk
  • 1 Tbs lemon juice
  • 150g raspberries
  • 50g chopped white chocolate


  • Pre-heat the oven at 200ºC (400ºF).
  • Mix the milk and lemon juice and let it sit for 5 minutes.
  • Mix flour, baking soda, baking powder and salt.
  • In a separate bowl, with a manual beater, mix sugar, vegetable oil, egg and the milk for 30 seconds.
  • With a spatula or a wooden spoon, stir the mix gently while pouring the flour mix. Do not over-stir it, since it is necessary for the batter to be lumpy.
  • Add raspberries and white chocolate and stir gently.
  • Fill the cupcake molds up to ¾ of their capacity.
  • Bake for 25 minutes approximately.

And now, eat!

Recipe in


format, here.