Tag Archives: Muffins

Raspberry and White Chocolate Muffins

Raspberry and White Chocolate Muffins

Is the muffin just an ugly cupcake? Well according to T-Shirt makers in 2008, yes they are. Of course the muffin did gain a rather unsavoury reputation just by association with the rather popular “muffin top” saying when referring to a rather inflated midriff.

American muffins, not to be mistaken for their much older English yeasted bread like counterparts, date back to the 19th century. Muffins were in fact quick breads baked in tins with the aid of a chemical leavener. Before the introduction of baking powder pearlash, a refined potash, was used as the raising agent. The pearlash reacted with the acidity of ingredients such as buttermilk to produce carbon dioxide bubbles in the mixture causing the baking product to rise. Potash comes from ashes and lye so I guess it is no wonder that while the pearlash did indeed make a great rising agent it also left a bitter aftertaste in baking.

Raspberry and White Chocolate Muffins

Recipe

Slightly adapted from Jo Seagar Bakes.

Makes 12 muffins

Ingredients

  • 300gms plain flour
  • 160gm caster sugar
  • 4 teaspoon baking powder
  • 1 egg
  • 100gm melted butter
  • 1 cup milk
  • 1 teaspoon vanilla essence
  • 1 cup frozen raspberries
  • 130gm white chocolate bits.

Method

Preheat oven to 200°C. Spray muffin pans with oil and line with baking paper.

Place all the dry ingredients in a mixing bowl. In a separate bowl combine the melted butter, milk, egg and vanilla essence.

Pour the wet ingredients into the dry ingredients and stir with spatula or wooden spoon until just combined. Add chocolate chips and frozen raspberries, mix until combined. Note: to obtain a nice light muffin be careful not to overwork the ingredients.

Spoon mixture into the prepared muffin pans and bake for approx. 15-18 minutes or until golden brown.

Allow to cool enough so that muffins are still warm, dust with icing sugar and serve.

Best served warm.

RAspberry and White Chocolate Muffins

Banana and Chocolate Chip Muffins

Banana Chocolate Chip Muffin

There is no question that writing a “sweet” blog plays havoc with the waistline so, in an attempt to be more virtuous, this week I decided to make low fat muffins.

I have some good news and some bad news in the muffin making escapade. The good news is that I started off with good intentions, the bad news is I finished with a flurry of golden syrup, brown sugar and chocolate… but wait there’s more good news: these muffins are seriously good! I did make one concession to health and added rolled oats, that makes them healthy right?

Although these muffins are tasty I did find them very hearty and a little goes a long way, you may even want to share them with a loved one…..or not :).
Banana Chocolate Chip Muffin

Recipe

Makes 10 large muffins.

Ingredients

  • 2 Eggs
  • 2 tablespoons golden syrup
  • 2 Cups whole milk
  • 2 bananas, mashed
  • 100gm dark chocolate chips
  • 540gm self raising flour
  • 115gm rolled oats
  • 1/2 teaspoon baking soda
  • Brown sugar , ground cinnamon and additional chocolate chips.

Method

Preheat oven to 200°C. Spray small loaf tins or large muffin tins then line with baking paper.

Place eggs and golden syrup in a large bowl and whisk together.

Add milk, bananas, chocolate chips.

Fold in flour, rolled oats and baking soda.

Sprinkle the top of each muffin with brown sugar, a sprinkle of cinnamon and chocolate chips

Bake @ 200°C for 20-25 minutes.

Banana Chocolate Chip Muffin