Monday, July 16, 2012

Raspberry and White Chocolate Muffins – A Must Try Recipe




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

23 comments:

  1. 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

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  2. Yum!! I will be baking these very soon xx

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  3. Oh 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 :-)

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    1. I 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 :)

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  4. These 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!

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    1. I always have frozen raspberries in the freezer too - the frozen ones were perfectly fine in this recipe and I added them frozen.

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  5. oh 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

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  6. Thanks Amanda, I'll be trying them this week! They look delish xx

    MC

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    1. Thanks for leaving a comment MC, let me know how they go! x

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  7. Oh my gosh, pressing the paper into the muffin pan with a glass is genius! I always fumble with my fingers. Thank you :-)

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    1. To 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.

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  8. ooh yum! I'm going to try this recipe too. Thanks lovely x

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  9. Ah the cup idea, what a good idea. I love the sound of those muffins I must give them a try.

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  10. These look and sounds delicious Amanda! I adore the way you have used cooking paper too, instead of patty cases. I must try them :)
    xx

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  11. 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

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  12. YUM! I am going to have to try these too! They look delicious, Amanda. x

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  13. These sound delicious - will have to give your recipe a try!

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  14. YUM! 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

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  15. Hi Amanda
    This 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

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  16. These look delicious and I love your idea for the wrappers too:) I bet Miss 12 would jump at the chance to make these.xx

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  17. Scrummo, Amanda! Thanks so much for joining the Post of the Month Club. Off to bookmark this recipe now ☺. J x

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  18. I find that muffins always taste better with chocolate chips in them.

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