White Chocolate Raspberry Muffins

Berries are so cheap these days that I bought quite a lot of them… 😀

If you have watched Donna Hay’s show you will know that most of her recipes are infact quite fast, fresh and simple. I’ve given a try at her raspberry white chocolate muffins and they are a treat indeed!

The sweetness from the white chocolate and the tartness of the raspberries create an amazing flavor.

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Ingredients: I used half of the recipe

2 cups (300g) all-purpose flour
2 tsp baking powder
¾ cup (165g) caster sugar
1 cup (240g) sour cream
2 eggs
1 tsp finely grated lemon rind
⅓ cup (80ml) vegetable oil
1½ cups (225g) frozen raspberries
1 cup (175g) chopped white chocolate

Instructions:

Preheat oven to 180ºC (355ºF). Lightly grease the muffin tins or line it with paper liners.

Sift the flour and baking powder into a bowl. Add the sugar and stir to combine.
In a separate bowl, combine the sour cream, eggs, lemon rind and oil and whisk together.
Make a well in the center of the dry ingredients and pour the wet ingredients over and mix well until combined.Do not over mix.
Carefully fold in the raspberries and chocolate and spoon into the lined moulds.

Fill the muffin cups about 2/3rd full.

Bake for 40 minutes or until cooked when tested with a skewer. It took me 25 minutes.

Donna Hay's White Choc Raspberry Muffins

Donna Hay’s White Choc Raspberry Muffins

Bon Apetit!

Bon Apetit!

Vegan Blueberry Muffins

Blueberry muffins are my favorite after chocolate chip muffins! I love blueberries and when I had some to spare after gorging on them for days I decided to make muffins. I was looking for a vegan recipe and found one I liked on kurryleaves.blogspot .

Vegan Blueberry Muffins

Vegan Blueberry Muffins

It’s a great recipe and delivers crumbly, moist, tangy blueberry muffins. I have adapted the recipe with a couple of changes.

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Ingredients:
135 g All purpose flour
1 1/4  tsp Baking powder
1/4 tsp Salt
Orange zest- from 1 orange
110 g caster sugar
104 ml soy milk
53 g Vegetable oil
1/2 tbsp White vinegar
1/2 tsp Orange Blossom water
150 g Fresh or frozen blueberries

Instructions :
Preheat oven to 180 Deg C. Lightly grease the muffin tins or line it with paper liners.

In a mixing bowl,combine together all purpose flour,baking powder,salt and orange zest and whisk.
In another bowl , whisk together sugar, milk, oil, vinegar and orange blossom water.
Make a well in the center of the dry ingredients and pour the wet ingredients over and mix well until combined.Do not over mix.
Gently fold in the blueberries.

Fill the muffin cups about 2/3rd full.

Bake for about 25-30 minutes or until a skewer inserted into the center comes out clean. Leave in pans for 5 minutes and then cool on a wire rack.

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It’s been raining last few days and I just love curling up with a book listening to music and enjoying a cup of coffee with these muffins. Well, if you want sugar in your coffee, eat Cake. 😉

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Bon Apetit!

Bon Apetit!