The other day, we went berry picking at the amazing Turners Beach Berry Patch. It was such a great day, with an amazing little cafe heaps of local produce! For more pics and info, head over to KaylaLoves’ post about it.
We got just over a kilogram (2.2lbs) of mixed raspberries, strawberries, and blackberries for only $12 (£7.3GBP).
I decided that the raspberries would be perfect in a raspberry and white chocolate muffin, and set about finding a recipe. I discovered this brilliant recipe on Bake.Play.Smile.
- 265g (2 cups) self-raising flour
- 170g (3/4 cup) caster sugar
- 1 egg beaten
- 50g (1/4 cup) vegetable oil
- 240g (1 cup) milk
- 125g raspberries, fresh or frozen
- 100g white chocolate, chopped into chunks (or you could use white chocolate chips)
- Preheat oven to 200 degrees celsius (180 if using fan-forced).
- Line a 12 hole muffin tin with muffin cases.
- Sift the self raising flour into a large bowl.
- Add the sugar and stir together.
- Create a well in the centre of the dry mixture.
- In a separate bowl, whisk together the egg, oil and milk.
- Pour the liquid into the well and very gently fold the mixture together (the batter should be slightly lumpy – do not over-mix).
- Very gently fold through the raspberries and white chocolate chunks (do not over-mix).
- Spoon the mixture into the muffin cases (fill ⅔ to the top).
- Bake for 20-25 minutes or until lightly golden.
- Allow to cool in the baking tray for 5 minutes before transferring to a wire rack to cool completely.
These muffins came out brilliantly! The mix made exactly 12 muffins, using a ¼Cup to evenly spoon the mix into the muffin cases. I had to bake the muffins for a little bit longer than the 25 minutes at 200℃, but I think that may be because my oven is barely much more use than breathing hot air on food.
These are brilliant as a small dessert or a quick snack with and afternoon tea or coffee. I hope you enjoy them as much as I do.
Thanks for reading.