While I was at uni, baking was almost the only thing that kept me sane. I find the process of baking quite relaxing and I always looked forward to baking, particularly after exams. This is one particular recipe that I made many times throughout the numerous semesters. I usually use fresh raspberries for this recipe. Mainly because when I see the lovely bright punnets of them, I just can’t resist. It also helps when they are on special at the shops! But if you prefer to use frozen raspberries, they work well also - they may turn your batter a little purple if they are defrosted however!
I made a version of this recipe a while ago. The base of this recipe is very versatile and you can chop and change the raspberry element for whatever you feel like. I have done banana, passionfruit, date and blueberry versions. This however, is the original Julie Goodwin recipe, and when it comes down to it, it’s hard to pass up!
2 cups self-raising flour
3/4 cup caster sugar
3/4 cup white chocolate melts, chopped
x 2 punnets raspberries (approx. 250g)
x 2 eggs
1/2 cup milk
1/2 cup vegetable or sunflower oil
Pre-heat oven to 180 degrees Celsius and line a twelve hole muffin tray (1/3 cup capacity) with muffin cases.
Place the flour, sugar, white chocolate in a large mixing bowl. Chop half of the raspberries roughly, and add all of the raspberries to the dry ingredients and mix. Make a well in the centre of the mixture.
In a small bowl or jug, whisk together the milk, oil and eggs. Add to the dry ingredients and gently mix. Only mix until the ingredients are just combined. Over mixing muffin batter will make your muffins tough.
Divide batter into the prepared tray, fill the cases about 3/4 full. Bake for 20-25 minutes or until the tops of the muffins are golden and they spring back when touched.
Remove from tray and cool on a wire rack, although they are nicest warm, fresh from the oven!
Original Recipe from ‘Our Family Table’ by Julie Goodwin p.4 (2010).
Originally Posted July 21, 2014.