Upon reaching this weekend all I really wanted to do was curl up with the latest episode of MasterChef. Seriously, work had been crazy and I was feeling rather under the weather. However I must say, when I do finally reach the weekend after a busy week I often find it hard to turn off and just allow myself to laze around.
To keep myself entertained and housebound in an attempt to give my body the quiet weekend it obviously needed I decided to bake. It ended up being quite an elaborate affair.
Amongst the homemade pizza, shortbread and various other culinary adventures I embarked on over this weekend these muffins were the stars. The tart raspberries marry wonderfully with the sweet white chocolate and the buttermilk keeps the muffins fabulously moist. The seal of approval for me was my dad eating 2 in one 4pm sitting.
Adapted from Lorraine Pascale’s ‘Home Cooking Made Easy’,
Makes 12 muffins.
350g self-raising flour
1tsp Bicarbonate of Soda
Pinch of Salt
250g Soft brown sugar, plus extra for topping
150g butter, melted and cooled
150g white chocolate in small-ish chunks.
Preheat your oven to 200 degrees C and lines your muffin tins with squares of baking parchment.
Put the flour, bicarb, salt and sugar in a big bowl and stir to combine. Add the buttermilk, eggs and butter and stir everything to get a smooth thick batter.
Fold in the raspberries and chocolate and spoon evenly into your tin.
Bake for 15 minutes until lightly golden then give each muffin a sprinkling of the sugar and put back in the oven for 10 minutes more to finish baking until a deep golden color.
Serve hot or cold.
***For anyone who reads this far down this post - I now have around a dozen muffins for my dad and I to work our way through. If anyone wants to stop by and contribute to the eating effort it would be greatly appreciated. Well done for reading to the end.***