White Chocolate and Raspberry Muffins

Hello Blog World,

Firstly

HAPPY NEW YEAR!!!!

Welcome to 2012!! I can’t wait to see what this year brings. Did we all have a good NYE, I hope we all fared up well this morning.  My hubby didn’t (a bit too much drinkies) you would think at 43 he would know better.  I guess we never grow up, and that’s a good thing my friends.

Anyways enough with my babble, onto the real reason we are here GOODIES!!!

I did want to scrapbook the other day, but never got around to, between cleaning and then finding an old project I just had to complete once I found it (more on that later) I ran out of time, and then to top it all off we were invited to a BBQ for New Year’s Eve and I was asked to bring desert, so I spent most of yesterday in the Kitchen while hubby was calling me a baking Nanna!

I thought about it for a while and decided my white chocolate & raspberry croissant pudding would be the go (again more on that later), so I made that and had some left-overs so white chocolate and raspberry muffins were born!

I would love to say it’s my own recipe but noooooo, I had pinned one awhile back that I had been dying to try but when I went back and looked at the recipe again in full it just didn’t look right to me, there was no sugar or butter you know all those yummy things, so I went hunting and found a fab recipe from Best Recipes.com.au and tweaked it to my needs.

You will need
3 Cups Self Raising Flour
1 Cup Caster Sugar (powdered or superfine sugar for my American friends)
125g White Choc Chips
125g Butter, Melted
1 Egg
1 Cup Milk
1/2 Cup Cream
1 Teaspoon Vanilla Essence ( I love Vanilla flavour so I did use 2 teaspoons, or if you have proper extract which I had run out of you could use that instead for a stronger flavour)
200g Raspberries (fresh or frozen work with this)

To Make
Sift the flour and add all dry ingredients. Mix well.  Melt your butter add all wet ingredients to mixture and mix until combined and formed a sticky muffiny batter.

Carefully fold in White Chocolate and Raspberries. 
Divide mixture evenly among muffin cases (this should make about 16 decent sized muffins)  and bake in pre-heated oven at 200 degrees Celsius for approximately 20-25 minutes.


^{Before Baked (ignore the state of my muffin tin, it’s about 20 years old and I need a new one OK)}

Muffins are ready when you insert  a skewer and it comes out clean, then let them cool then eat as many as you want!!



MMMM Yummy even if I do say so myself. I thought about doing a powdered sugar glaze or something on top but honestly they were quite good just the way they were in all their nakedness and the fact out of 16 muffins there were none left by then end of the BBQ I am guessing they went down a treat.

Now I am going to get the scrapbook page layout done today, so until then Happy Crafting.

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