I’ve been on the hunt for
some time now for the perfect muffin recipe – one that produces muffins which
are light and fluffy (as opposed to tough or crumbly) and that uses simple
‘on-hand’ ingredients. Having shared a
delicious raspberry and white chocolate muffin with Grace and Sophie last week at our
favourite café, I was determined to replicate it back at home. After much ‘Googling’, flicking through
recipe books and with a new technique for lining my muffin tins, I think I’ve
found it. I made a few batches of these last
week and they’ve had the nod of approval from all those who have tasted them.
This time, I steered clear
of ‘cupcake case style liners’ which in my experience have turned greasy and
caused my muffins to stick. Instead,
following my café muffin, I cut five inch squares of baking paper which I pressed into the muffin tins with a small glass and then put
the batter directly into (that is, no greasing). I was also careful to use the
minimum number of strokes to combine the ingredients and I learnt (after one batch of ‘purple’
muffins) to fold through the berries at the last minute with just one or two
folds of the spatula.
So, here is my winning
recipe…
White Chocolate
and Raspberry Muffins
2 cups self raising flour
¾ cup caster sugar
¾ cup white chocolate bits (I used the large ‘melts’ and quartered
them)
1 ½ cups raspberries (can be frozen)
2 eggs
½ cup vegetable oil
½ cup milk (I used reduced fat and it was fine)
Preheat oven to 180°C (160°C fan forced) and line 12 muffin
pans. Combine the dry ingredients in a
large bowl. Whisk eggs, oil and
milk together and pour onto the dry ingredients (if you find the mixture a bit stiff, add a splash more milk and oil). Using a wooden spoon or
spatula, gently stir the wet ingredients into the dry ingredients until just
combined (too much mixing may result in tough muffins). Fold berries through VERY carefully. Spoon the mixture among the paper cases and
bake for 25 minutes or until golden on top and springy to touch. Turn out of
the muffin pan and serve warm with a dusting of icing sugar.
Edited on 4th August 2012: This post was featured in the July 2012 edition of The Post Of The Month Club
Oh they sound perfect! Going to take your baking paper advice too. Wish my little one didn't have a peanut allergy. We so miss real chocolate. A-M xx
ReplyDeleteYum!! I will be baking these very soon xx
ReplyDeleteOh yeah! I'll definitely give these a go. Yum. Thanks for your comments over at mine. I answered your questions in my posts' comments section as you're set up as a no-reply email. I don't have any white choc at the moment but I am wondering if a little coconut might be nice (keeping the 'what's on hand' feel to it) . . . ok, I think an evening baking session might be the go. xxx :-)
ReplyDeleteI don't normally have white chocolate in the pantry either, but I had been given a pack of the melts recently so I fortunately had some, and now, I'll make sure there's always some there :)
DeleteThese look divine Amanda! Must try. I always have frozen raspberries on hand, so just need to make sure I have some white chocolate and I'll have something I can make on a whim. Thank you!
ReplyDeleteI always have frozen raspberries in the freezer too - the frozen ones were perfectly fine in this recipe and I added them frozen.
Deleteoh yum these sounds so good. I need a good muffin recipe, they aren't easy to find are they. I hope you had a lovely weekend x
ReplyDeleteThanks Amanda, I'll be trying them this week! They look delish xx
ReplyDeleteMC
Thanks for leaving a comment MC, let me know how they go! x
DeleteOh my gosh, pressing the paper into the muffin pan with a glass is genius! I always fumble with my fingers. Thank you :-)
ReplyDeleteTo be perfectly accurate, it was Sophie's small sippy cup - it won't completely mould into the tin but the weight of the mixture will push the batter down as they bake.
Deleteooh yum! I'm going to try this recipe too. Thanks lovely x
ReplyDeleteAh the cup idea, what a good idea. I love the sound of those muffins I must give them a try.
ReplyDeleteThese look and sounds delicious Amanda! I adore the way you have used cooking paper too, instead of patty cases. I must try them :)
ReplyDeletexx
Ah yes...i have learnt that purple lesson too!!!Love the sound of that recipe...how decadent!!I don't have much luck with those liners either...glad it's not just me!! Thanks for sharing your recipe x
ReplyDeleteYUM! I am going to have to try these too! They look delicious, Amanda. x
ReplyDeleteThese sound delicious - will have to give your recipe a try!
ReplyDeleteYUM! I've copied this into my "to try" file. Thanks so much Amanda. I hope you and your sweet girls are having a beautiful week in all this sunshine. xx
ReplyDeleteHi Amanda
ReplyDeleteThis recipe sounds delicious .... my two favourite things white chocolate & raspberries!!! I will have to try them out on the WE. I just signed up as your latest follower and I look forward to popping back soon!
♥
Melissah
Yum - these sound great! x
ReplyDeleteThese look delicious and I love your idea for the wrappers too:) I bet Miss 12 would jump at the chance to make these.xx
ReplyDeleteScrummo, Amanda! Thanks so much for joining the Post of the Month Club. Off to bookmark this recipe now ☺. J x
ReplyDeleteI find that muffins always taste better with chocolate chips in them.
ReplyDelete