Tuesday, September 27, 2011

EAT: RASPBERRY, WHITE CHOCOLATE + MACADAMIA MUFFINS


MAKES 12 | PREP 10 MINS | COOKING 20 MINS | VEGETARIAN

I've been pondering whether I even post this recipe after going sugar free just under two weeks ago. But seeing I baked these muffins before that time, I'm doing it. After all, not all of you have decided to do what I'm doing. (And besides, they really were delicious.)
But if you do want to make these sugar-free, you can replace the sugar for dextrose and use dark bitter chocolate instead of white sweetened chocolate. I'm sure they would taste just as good!

I found this recipe in the RACV magazine (of all places). So fresh and a mixture of my favourite things: macadamias and berries. And is there anything better than a recipe where you just throw it all together and it tastes delectable? Win-win.

INGREDIENTS
2 cups self-raising flour
100g white chocolate buttons
1/2 cup macadamia nuts, roughly chopped
2/3 cup raw caster sugar
1 tsp baking powder
1 egg
125g butter, melted (I use light margarine)
2/3 cup milk (I use light milk)
1 cup frozen raspberries

METHOD
1 Preheat oven to 200 degrees celsius.
2 Combine all ingredients together (except the raspberries) in a large bowl.
3 Gently fold in the raspberries.
4 Grease a twelve muffin baking tin (or use patty pans/muffin cases) and evenly portion out the mixture into the holes.
5 Bake in the oven for 20 minutes or until golden brown, or when a skewer comes out clean when inserted. Sprinkle with a dusting of icing sugar and serve while warm.