It’s Wednesday so we all need a little lift. On Friday night last I made a batch of Raspberry and White Chocolate muffins. My intentions were pure, I was to bring them around to my friends house where the girls were gathering for lunch on Saturday. I did manage to bring them around, but not after myself and Dave savaged a couple (each), the muffins were lucky to get out alive!
A super simple, bung it all together recipe is a perfect midweek pick up, or for an afternoon treat with coffee….
What do I need?
- 2 cups (300g) plain (all-purpose) flour
- 2 teaspoons baking powder
- ¾ cup (165g) caster (superfine) sugar
- 1 cup (240g) sour cream
- 2 eggs
- 1 teaspoon finely grated lemon rind
- ⅓ cup (80ml) vegetable oil
- 1½ cups (225g) frozen raspberries
- 1 cup (175g) chopped white chocolate
What do I do?”
- Preheat oven to 180ºC (355ºF).
- Line 6 x ¾ cup-capacity (185ml) moulds with non-stick baking paper,
- making sure the paper is 5mm above the top of the tin. Sift the flour and baking powder into a bowl.
- Add the sugar and stir to combine.
- In a separate bowl, combine the sour cream, eggs, lemon rind and oil and whisk together. Stir through the flour mixture until just combined.
- Carefully fold in the raspberries and chocolate and spoon into the lined moulds.
- Bake for 40 minutes or until cooked when tested with a skewer. Makes 6 in larger moulds, or makes 12 in smaller muffin trays.
(Photography: David McClelland)