burnt toast

Hi. Yes more sweets for you today. Why? Because I think you’re too skinny. And because cake is really good for you. It’s got like berries in it, which are supposedly high in antioxidants, and there’s dairy, which contains calcium, which everybody knows is good for your bones and stuff. Just watching out for ya love. I know, I know. I would think I was an awesome friend, too. And look, I made twelve individual “cakes,” because I know you and your conscience too well and I wouldn’t want you two getting into a quarrel now.

But now, on muffins quickly – because after all, I’m giving you yet another awesome recipe and I think I should explain why exactly. I’m sure I’m not alone in this when  I say I like the top the best. But only if it’s crunchy, with light but moist buttery crumb. And the caramelised morcels of white chocolate, well they’re just a bonus.

The reason why I’ve stared including cups as measurements is because I currently don’t own any kitchen scales. And because It’s easy. Just thought I’d let you know.

Raspberry and White Chocolate Muffins

300g / 2 cups plain flour

3 tsp baking powder

½ tsp salt

220g / 1 cup caster sugar

220g butter, cut into cubes

125ml / 1/2 cup buttermilk

2 tsp vanilla essence

1 egg

250g / 2 cups frozen raspberries, ½ cup set aside

200g white chocolate, roughly chopped, 1/5 set aside

icing sugar, to dust

Preheat the oven to 180°C. Line a muffin tin with muffin cases or squares of baking paper.

In a large bowl, combine the flour, baking powder, salt and the sugar. In a small pan, melt the butter and let it cool slightly. In a jug, combine the butter with the milk, vanilla and egg, giving it a bit of a whisk with a fork. Pour into the bowl and gently stir until just combined. Stir in the berries and the chocolate. Divide amongst the muffin holes and top with the berries and chocolate you set aside. Pop in the oven for 40 minutes, or until a skewer inserted comes out clean.

Once the pretties are cool enough to handle, give them a bit of a sprinkle with the icing sugar and eat one while it’s still warm.