Basic Muffins
The base recipe for these came from my friend Nicole. Whenever I make these, I imagine her with her kids stirring everything together and I feel like part of their little family.
This takes about 35 minutes all up and great for a quick morning tea treat. They are great to share and best eaten straight out of the oven when they're still a little warm. They don't keep that well, but if you heat them slightly the next day, they still taste pretty good.
Ingredients
2 cups Self raising flour
1 cup sugar
1 cup frozen raspberries
200g white chocolate, chopped roughly into bit sized chinks
2 eggs
1 cup milk
125g melted butter
Method
Preheat oven to 180C. Mix the dry ingredients in a bowl. Melt the butter and add milk and whisk in the eggs. Add the wet and dry ingredients together until combined and spoon mixture into a well greased 12 hole muffin tray.
Bake for 20-25 minutes until cooked through. Take out and rest for 1 minute in the tray before turning out.
Tips
You can substitute the milk for juice and the raspberries for anything else you like. Think - orange and poppy seed, apple and cinnamon, apple and oat, chocolate on chocolate...
Have fun with your own combination!
