These are my favourite muffins. The contain my favourite chocolate, white, and one of my favourite fruits, raspberry. Of course you could substitute other fruits like blueberry, strawberry, blackberry etc. Or have a mix of a few berries.
Ingredients (see side panel for gram to cup and other conversions)
300g of Self Raising flour
150g of Caster Sugar
170g of Chopped White Chocolate
10ml of Lemon Juice
250ml of Milk
125ml of Oil
1 Large Egg
200g of Raspberries (I use frozen as they bleed less)
- Pre-heat oven to 190 degrees Celsius (no fan).
- Line a 12 hole muffin tin with muffin paper cups.
- Whisk Lemon, Egg, Lemon and Milk until combined.
- In a separate bowl, combine flour, Caster Sugar and White Chocolate.
- Stir in wet ingredients in, gently, until just combined (don't over mix).
- Now add the berries and give another quick gentle stir to combine ingredients.
- Don't worry if the batter is thick, it's supposed to be.
- Fill the muffin cups about 3/4 of the way full (you will have some left over for a smaller batch).
- Cook for 25-30 minutes, depending on your oven, or until a skewer comes out clean and the muffins are cooked.
Muffins can be frozen (if they last that long) but are best the day they are baked.
*NOTE* For those that have a reaction or intolerance to eggs, I have tried this recipe with an egg replacer and couldn't tell the difference, they were just as good
* I use a silicone muffin pan and I need to increase the cooking time slightly
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