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| Raspberry and White Chocolate Muffins |
You know how sometimes when you buy muffins at a cafe, they look all big and tempting, with heaps of lovely chocolate chips and nuts or fruit... but then you break into them and it's just dry disappointing cake on the inside? Well, these muffins are the total opposite! They look quite flat and plain on top, but are choc-full of wonderful raspberries and white chocolate chips. You'll see below.
I made these when I had a day off work last week, feeling fluey and sick. (It seems I have a habit of making sweet breakfast treats when I'm feeling poorly - remember my
banana choc chip pancakes?)
 |
| Raspberries, juiced and zested lemon |
The recipe is based on
Nigella's lemon and raspberry muffins, which is my favourite muffin recipe of all time! (I do say it's my favourite recipe, but I see now that it's been over FIVE YEARS since I last made them. Whoops!) Mixing lemon juice with the milk adds a great sour tang and makes the batter especially tender. Lovely!
I know it's quite extravagant to use fresh raspberries, but I bought a couple of punnets of verrry ripe raspberries on special - I'd eaten one with my yogurt for breakfast the day before, and I didn't want the other to go to waste. In the recipe below I suggest using one 150 gram punnet of raspberries, or the equivalent volume (1 cup) of frozen raspberries, which always seem to be significantly cheaper.
 |
| Raspberries, white chocolate chips, melted butter, egg |
As I'm sure you're aware, overmixing the batter results in a tough muffin, so I always stir my add-ins through the dry ingredients before adding the wet ingredients, so that they can combine evenly without overmixing.
 |
| The "add-ins" mixed through the dry ingredients |
I've got a massive stash of random cute muffin papers that I bought on my
last trip to Japan, and on this day I was in the mood to use these pink and white "Happy Sweet" ones!
 |
| Muffin cases! |
I did overfill them a little though, which resulted in some (deliciously crunchy) overflow.
 |
| Baked |
As I said above, they looked a bit plain on top, but once the paper was peeled off...
...you could see the massive stash of chocolate and raspberries within. JACKPOT!
 |
| MUFFIN INSIDES |
I loved the lightly lemony flavour, the sweet white choc chips, the sour raspberries, the tender crumb and the crusty top. My perfect muffin!
Raspberry and White Chocolate Muffins
Recipe based on Nigella's Lemon-Raspberry Muffins from How to be a Domestic Goddess
Ingredients
60 grams unsalted butter
200 grams plain flour
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1/4 teaspoon salt
150 grams caster sugar
zest and juice of half a lemon
1 cup white chocolate chips
150 grams fresh raspberries (or 1 cup frozen)
120 millilitres milk
1 egg
Method
Preheat the oven to 200C and line a muffin tray with paper cases.
Melt the butter and set it aside to cool. Sift the flour, baking powder, bicarb and salt into a mixing bowl. Add the salt, sugar and lemon zest, and whisk gently to combine. Add the white chocolate chips and raspberries and stir gently to coat them with flour and to distribute them evenly through the dry ingredients.
Squeeze the lemon juice into a measuring jug, and pour in enough milk to make 200 millilitres. Whisk in the egg and melted butter.
Pour the wet ingredients into the dry ingredients and stir gently to combine (a lumpy mixture is good!)
Spoon the mixture into the muffin tray, and bake for 20 minutes or until golden brown and cooked through when tested with a skewer.
Allow to cool slightly before eating.
Makes 9-12 depending on the size of your muffins (ooer!)
|
| Raspberry and White Chocolate Muffins |
You know how sometimes when you buy muffins at a cafe, they look all big and tempting, with heaps of lovely chocolate chips and nuts or fruit... but then you break into them and it's just dry disappointing cake on the inside? Well, these muffins are the total opposite! They look quite flat and plain on top, but are choc-full of wonderful raspberries and white chocolate chips. You'll see below.
I made these when I had a day off work last week, feeling fluey and sick. (It seems I have a habit of making sweet breakfast treats when I'm feeling poorly - remember my
banana choc chip pancakes?)
|
| Raspberries, juiced and zested lemon |
The recipe is based on
Nigella's lemon and raspberry muffins, which is my favourite muffin recipe of all time! (I do say it's my favourite recipe, but I see now that it's been over FIVE YEARS since I last made them. Whoops!) Mixing lemon juice with the milk adds a great sour tang and makes the batter especially tender. Lovely!
I know it's quite extravagant to use fresh raspberries, but I bought a couple of punnets of verrry ripe raspberries on special - I'd eaten one with my yogurt for breakfast the day before, and I didn't want the other to go to waste. In the recipe below I suggest using one 150 gram punnet of raspberries, or the equivalent volume (1 cup) of frozen raspberries, which always seem to be significantly cheaper.
|
| Raspberries, white chocolate chips, melted butter, egg |
As I'm sure you're aware, overmixing the batter results in a tough muffin, so I always stir my add-ins through the dry ingredients before adding the wet ingredients, so that they can combine evenly without overmixing.
|
| The "add-ins" mixed through the dry ingredients |
I've got a massive stash of random cute muffin papers that I bought on my
last trip to Japan, and on this day I was in the mood to use these pink and white "Happy Sweet" ones!
|
| Muffin cases! |
I did overfill them a little though, which resulted in some (deliciously crunchy) overflow.
|
| Baked |
As I said above, they looked a bit plain on top, but once the paper was peeled off...
...you could see the massive stash of chocolate and raspberries within. JACKPOT!
|
| MUFFIN INSIDES |
I loved the lightly lemony flavour, the sweet white choc chips, the sour raspberries, the tender crumb and the crusty top. My perfect muffin!
Raspberry and White Chocolate Muffins
Recipe based on Nigella's Lemon-Raspberry Muffins from How to be a Domestic Goddess
Ingredients
60 grams unsalted butter
200 grams plain flour
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1/4 teaspoon salt
150 grams caster sugar
zest and juice of half a lemon
1 cup white chocolate chips
150 grams fresh raspberries (or 1 cup frozen)
120 millilitres milk
1 egg
Method
Preheat the oven to 200C and line a muffin tray with paper cases.
Melt the butter and set it aside to cool. Sift the flour, baking powder, bicarb and salt into a mixing bowl. Add the salt, sugar and lemon zest, and whisk gently to combine. Add the white chocolate chips and raspberries and stir gently to coat them with flour and to distribute them evenly through the dry ingredients.
Squeeze the lemon juice into a measuring jug, and pour in enough milk to make 200 millilitres. Whisk in the egg and melted butter.
Pour the wet ingredients into the dry ingredients and stir gently to combine (a lumpy mixture is good!)
Spoon the mixture into the muffin tray, and bake for 20 minutes or until golden brown and cooked through when tested with a skewer.
Allow to cool slightly before eating.
Makes 9-12 depending on the size of your muffins (ooer!)
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