Raspberry White Chocolate Muffins

I hope you're all prepared for more white chocolate, because you definitely want to make these delicious muffins.  The sweetness of the cake and white chocolate contrasts beautifully with the tart raspberries and they are so simple to make!

Recipe adapted from: The Golden Book of Chocolate
Ingredients
125g butter
100g white sugar
1 egg
1/2 tsp vanilla essence
125mL milk
225g flour
2 tsp baking powder
180g white chocolate chips
1 cup raspberries (I used frozen ones)

Method
1. Preheat the oven to 180C (350F).  Prepare a 12-cup cupcake tin with patty pans.

2. Melt the butter.

3. Beat the melted butter, sugar, egg, vanilla and milk until combined.

4. Fold the flour and baking powder into the mixture.

5. Finally, combine the raspberries and white chocolate chips with the batter.

6. Spoon the batter into the cupcake tin and bake for about 25-30 minutes, or until an inserted toothpick comes out clean.

Enjoy!

Orange Poppy Seed Muffins

These orange poppy seed muffins (you can make them lemon flavoured, if you so choose, which is the form the original recipe came in) are sweet, moist and they're best when they're warm.  They're good for an afternoon tea snack or as a dessert!

Recipe Adapted From: The Fundamental Techniques of Classic Pastry Arts by The French Culinary Institute
Ingredients - cupcake
250g plain flour
1 tsp bicarb soda
1/4 tsp salt
115g butter/margarine
175g white sugar
2 eggs
200g sour cream
50g lemon or orange juice
Zest of one lemon or orange
14g poppy seeds (2 tbsp)

Ingredients - syrup
150mL lemon or orange juice
50g white sugar

Method
1. Preheat the oven to 175C (350F).  Line a 12-cup muffin/cupcake tin with patty pans, or alternatively just grease the bottom and sides with butter.

2. Beat the butter and sugar until light and fluffy.

3.  Add the eggs one at a time, beating after each addition.

4. Add the sour cream and lemon juice (I used the juice of the orange that I zested, and made up the rest of the weight with bottled lemon juice).  Beat until incorporated.

5. Add the flour, bicarb soda and salt.  Mix slowly or fold in until just combined.

6. Add the lemon zest (I used orange zest) and poppy seeds.  Stir gently until incorporated.  Make sure that the poppy seeds are evenly dispersed amongst the batter!

7. Spoon the batter into the cupcake tin and bake for 15 minutes or until golden brown.

8. Transfer the muffins a wire rack to cool slightly.

9. To make the syrup, combine your orange or lemon juice with the sugar in a saucepan over medium heat.  Stir over the heat until the sugar has dissolved and the mixture begins to boil.

10. Using a pastry brush, coat each muffin with the syrup.  Really douse them so they're all moist and delicious!

11. Serve the muffins as soon as possible!  

They look good when dusted with icing sugar, and they also go well with buttercream!

Blueberry Muffins

Recipe Adapted From: Homestyle Cookies, Muffins And Cakes 

Ingredients

375g plain flour

1 tbsp baking powder

165g brown sugar

125g butter/margarine

2 eggs

250mL milk

185g blueberries (can be frozen or fresh)

Method

1. Preheat the oven to 210 C (415 F).  If you're using frozen blueberries, either set them aside to thaw or heat them a little in the microwave.

2. Lightly grease two six-hole muffin tins or a cupcake tin of your choice.

3. Sift the flour and baking powder into a large mixing bowl.  Mum bought this awesome triple-sifter gadget that's so easy to use!

4. Stir the sugar in and make a well in the dry ingredients.

5. Melt the butter.  In a separate bowl to the dry ingredients, add the butter, eggs and milk.  Stir to combine.

6. Add the egg mixture to the flour mixture and fold them together until just combined.  Don't overmix the batter!

7. Fold the blueberries into the batter and transfer the batter to the cupcake/muffin tin.

8. Bake for 20 minutes or until golden brown, then turn the muffins onto a rack to cool.

These are lovely little muffins - they're moist and not too sweet, good for a snack!  You can sprinkle some icing sugar on top to make them a little sweeter.