My dear friends, I am so happy that this blog has reached its milestones of 4 years with 200 posts. This blog helps me to recover from my illness and I feel so grateful to be able to enjoy everyday of my life with great food, great love and great laugh!
These raspberry & white choc muffins were baked by my friend, Andi during the school holiday while our boys were making lots of noise playing their ukuleles at her place. Andi has such a crafty talent and her cooking is packed with flavour. She introduces me to the roasted capsicum and pumpkin soup that is truly a great winter warmer. There are so many raspberry & white choc muffins recipes and this recipe is by far the best, the muffins are so moist and dense with flavour. So if she is making more next time, I'll bring a container to take some home before they disappeared!
Here is Andi's thought sharing her muffins and I hope you enjoy reading this blog and have a wonderful day!
A friend of mine has popular coffee shop and bakes fresh batches of muffins each morning upon opening. The smell as they're baking is amazing, customers flock for these yummy muffins! Her basic muffin recipe is fool-proof and you add a handful of fruit and a handful of chocolate. Our family favourite is the Raspberry and White Chocolate muffins and they soon disappear after coming out of the oven! You can also do a blueberry and dark chocolate muffin which is pretty good too. If you're quick you maybe able to stash some in the freezer for school or work- they make a wonderful treat. My son especially enjoys them! The balance of the sweet chocolate against the tart raspberries is just divine. Just a hint not to break up the chocolate too small, it'll melt and disappear. Lindt chocolate or a quality chocolate is also recommended. It holds it's shape better and who can argue with the taste! Please enjoy and I'm sure these will become a family favourite.
Raspberry & White Chocolate Muffins
(makes 6 extra large and 12 smaller muffins)
300g self raising flour
125g castor sugar
2 beaten eggs
1 block of white chocolate, broken up
handful of fresh/frozen raspberries
White chocolate butter icing:
100g softened unsalted butter
100g white chocolate
100-150g icing sugar
- Combine dry ingredients in bowl and make a well.
- Add all other wet ingredients and stir until combined.
- Add chocolate and raspberries (be gentle)
- Put into lined muffin tray.
- Bake 18-20 minutes at 180c oven until springback or skewer comes out clean.
- For the icing: melt white chocolate with dash of milk until just melted. Beat butter until light and fluffy. Add icing sugar and melted chocolate. Spread or pipe onto cooled muffins.