I'm a big fan of muffins, especially berry ones. This time I decided to add a bit of white chocolate to the mix. I bought white cooking chocolate instead of a normal bar of white chocolate. It seems that the white chocolate is smoother, perhaps more oily.
The muffins were quite moist when they came out of the oven and so are best left to cool down in their cases. Below is the recipe I used, Phil asked for bigger muffins, so I made 10 muffins with the same amount of mixture, however I felt that the muffins tended to collapse on themselves, especially the ones I tipped out off their cases without letting them stand for a while. Anyhow, have a go and experiment.. the tangy berries combined with the white chocolate is just such a good pairing!
Makes 12 muffins.300g (2 cups) self-raising flour
150g (2/3 cup) caster sugar
170g (1 cup) chopped white chocolate
2 teaspoons (10ml) lemon juice
250ml (1 cup) milk
125ml (1/2 cup) oil (I used olive oil.)
1 large egg
200g berries (I used a mixture of fresh strawberries and frozen mixed berries)
Preheat oven to 190 degrees Celsius (170 degrees Celsius fan-forced). If you are using a conventional (not fan-forced) oven, place the oven rack in the centre of the oven. In a conventional oven, the position of the muffins in the oven affects how they brown. We like them to be close, but not too close, to the top element.
Grease or line muffin tins.
Whisk lemon juice, milk, oil and egg in a medium bowl until combined.
Mix self-raising flour, caster sugar and white chocolate together in large bowl. Stir in berries.
Gently stir wet ingredients into dry ingredients. Stop stirring once the ingredients are combined (do not over mix). The batter should be quite wet.
Divide mixture evenly between muffin cases.
Bake for about 22-27 minutes. To check whether muffins are cooked, press lightly on the centre of a muffin; if it springs back, it's ready. A knife inserted into the centre of a muffin should come out without any batter attached. Stand the muffins in their tins for 15 minutes before turning them out.
Serve muffins warm or at room temperature; dust with icing sugar if desired. Muffins can be reheated in the microwave. They are best eaten on the day they are baked.
(The above photo is of another batch I made. I added some lindt milk chocolate into the muffin mixture just before I popped it into the oven. )
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