Rasberry Choc Chip muffin

Ooh, this is a so "melt in your mouth" muffin.














Makes 7 
2/3 cup raspberry coulis
2 tbsp milk
2-3 tbsp vanilla yoghurt
80g butter
80g castor raw sugar
1 cup SR flour.
1/2 cup spelt flour.
1/4 tsp baking powder.
A pinch of sea salt
Almost 1 cup of dark choc chip and white choc chip mixed.
1 large 800g egg

Preheat oven to 170deg fan.
Make sure all ingredients are at room temperature.

Soften the butter, okay if melted slightly.
Add sugar to softened butter.
Separate egg white from yolk.
Whisk the egg white till soft peaks formed.
Add the yolk to the butter.
Cream butter sugar yolk mixture till pale.
Add milk and yogurt, and then combine well with SR, spelt flour, baking powder and salt, and choc chips.
Fold in raspberry coulis and egg white.

Spoon into baking tin lined with baking papercups, till about full.
Turn oven down to 160.
Bake for 14 minutes, open oven door opened half.
Continue baking for 1 minute with oven door opened.

Cool on metal rack for at least 20 minutes before serving.

Light, crumbly and just melt in the mouth.

PS: To make the raspberry coulis, blend 125g of fresh/frozen raspberries with icing sugar till smooth. If necessary, add a tsp water to aid blending.

Bon Appetite!