Raspberry & White Chocolate Muffins

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! 

 Raspberry and White Chocolate Muffins 

Ingredients: 

300 g (2 cups) self-raising flour

165g (3/4 cup) caster sugar

130g (3/4 cup) white chocolate melts, chopped

x 2 punnets raspberries (approx. 250g)

x 2 eggs

125ml (1/2 cup) milk

125ml (1/2 cup) vegetable or sunflower oil 

Method:

Pre-heat oven to 180 degrees Celsius (160 degrees Celsius Fan) 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.

Passionfruit Muffins

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! 

Ingredients:

300 g self-raising flour 

165 g caster sugar 

130g white chocolate bits, or white chocolate melts roughly chopped

pulp of 5 small passionfruit 

2 eggs 

125ml skim milk 

125 ml vegetable oil

Method: 

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.