raspberry and white chocolate muffins
Last night while Ben was at the radio show, I went over to my Mama’s house for dinner. Mum cooked delicious and soul warming Gnocchi with Almond & Lemon Pesto and I baked the muffins for dessert. I never thought that a little muffin could spark so much dinner conversation though, Mum and I think the recipe needs less raspberries, Geoff wants more chocolate and Ben want’s them to be about 3 times bigger than they are! This is one recipe that might be making a reapperace on the blog while I perfect it – I hope you don’t mind. x
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Raspberry and White Chocolate Muffins
2 cups (300g) plain flour
2 teaspoons baking powder
3/4 cup (165g) white sugar
1 cup (240g) sour cream or creme fraiche
Finely grated zest of 1 lemon
1 teaspoon vanilla essence
1/3 cup (80ml) olive oil
1 1/2 cups (225g) frozen or fresh raspberries
1 cup (175g) chopped white chocolate
Preheat oven to 180°C and line muffin tins with baking paper – if you want larger muffins make sure the baking paper is higher than the tin so they have room to rise.
Sift flour, baking powder and sugar into a large bowl and whisk to combine. In a smaller bowl, add sour cream, eggs, lemon rind, vanilla and oil and whisk until smooth. Stir through the sour cream mixture into the flour until just combined. Gently fold in the raspberries and chocolate then spoon into your prepared muffin tins. Bake for around 20-30 minutes or until your home is filled with the fresh smell of muffins and a skew comes out clean when inserted. Enjoy. x
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