This is a recipe I have made a lot. Sometimes, when I was at uni, I would make versions of this recipe weekly to keep me going for uni and work. These muffins freeze well, so once they are cooled I put them in the freezer in a container and take them out as I want them.
This recipe is originally from Julie Goodwin’s book ‘Our Family Table’, as White Chocolate and Raspberry Muffins (p.4). It is definitely the best muffin recipe I have come across and the combination of raspberry and white chocolate is fantastic. If I see fresh punnets of raspberries on sale, I buy them and inevitably make these! I have altered the recipe many times to cater to what I feel like or what fruits I have to use. My favourite variation of this recipe is passionfruit.
If panama passionfruits are in season they are absolutely worth buying! The flavour is amazing. I would substitute two or three panama passionfruit (depending on size) for the 5 smaller ordinary passionfruit used in the recipe if I can find them. Wholemeal self-raising flour and low-GI cane sugar can also be substituted in this recipe. Though I have to say I hardly ever do both because I hate it when things ‘taste healthy’! Sometimes doing half and half can be a good compromise!
300 g self-raising flour
165 g caster sugar
130g white chocolate bits, or white chocolate melts roughly chopped
pulp of 5 small passionfruit
125ml skim milk
125 ml vegetable oil
Pre-heat oven to 180 degrees Celsius. Place 12 paper cases in a muffin tin (80ml capacity hole). Sometimes I find I get one or two extra muffins from this recipe (depending on the size of the eggs or passionfruit), so its always best to have another muffin tray and cases handy.
In a large bowl, combine the dry ingredients and make a well in the centre of the bowl.
In a measuring jug or small bowl, whisk together the eggs, milk and oil, then add to the dry ingredients. Then add the passionfruit pulp. Gently stir the ingredients until just combined and there are no lumps. Don’t over mix this mixture, muffins are best if they aren’t over mixed. Divide mixture between muffin cases, I find using an ice-cream scoop helps keep them even.
Bake for 20-25 mins, until golden and springy to touch. Cool on wire racks, however they are best when they are warm straight out of the oven!
Originally Posted January 12, 2014.