White chocolate and raspberry muffins

This step is optional, but will add a caramel-honey flavour to the muffins. Heat the oven to 140C/120C fan/gas 1. Put the chocolate in a small baking dish or ceramic dish in a single layer, and transfer to the oven. Cook for 10 mins until melted, then stir well. Cook again for another 20-30 mins – it will start to caramelise around the edges after about 25 mins (keep a close eye on it as it caramelises quite quickly). Check and stir well at 5-10 min intervals until the chocolate is golden and caramelised. It may go through a thick, chalky stage, but keep cooking until it loosens again. Transfer to a baking tray lined with baking paper, and leave to cool and set before chopping into small pieces. The cooled chocolate can be stored in an airtight container for up to three months.

Heat the oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Beat together the butter and sugar until pale and creamy. Whisk in the eggs, yogurt and vanilla. Fold in the flour and mix until just combined. Stir in the milk to loosen the batter slightly but keep it quite thick as the raspberries will release lots of juice during baking. Fold in the raspberries and 100g of the chopped chocolate. Divide between the cases, filling almost to the top. Bake for 20-25 mins or until golden and risen. Leave to cool on a wire rack.

Melt the remaining chocolate in short blasts in the microwave, then drizzle over the cooled muffins. Leave to set before serving.