|IMAGE : THE MOTHER LOAD | Raspberry And White Choc Muffins|
So as my quest for Mother Of The Year continues, at some point every week I'm baking homemade yummy stuff for the lunchboxes. I know - I'm a regular Margaret Fulton. Sadly, I missed out on a MOTY nomination this year but I reckon these muffins would have definitely got me over the line.
Today, it's raspberry and white chocolate muffins, a recipe taken from the fabulous Masterchef herself, Julie Goodwin. I love Julie - she's down to earth, she cooks stuff that all of us can successfully conquer (not major flouncy stuff) and it's always deadset yummy. So in the spirit of sharing the deliciousness, here's Julie's recipe. It works. And it's yum.
Raspberry and White Choc Muffins
2 cups of self-raising flour
3/4 cup caster sugar
3/4 cup white choc buds
1 1/2 cups of raspberries
1/2 cup of milk
1/2 cup of vegetable oil
Combine the dry ingredients in a large bowl (include the choc chips).
Chop half the raspberries, combine all the berries with the dry ingredients.
Make a well in the centre of the bowl.
Whisk the eggs, milk and oil in a smaller bowl. Pour into the well and mix with a spoon or spatula until just combined and there are no lumps (but don't over mix)
Spoon mixture into muffin cases and bake at 180C for 20-25 minutes.
Eat at least one warm - it's a crucial step. And while each bite may require two hours on a treadmill to cancel out the damage, I have no doubt you'll agree that it's totally worth it.