I know I’ve written here that I will be posting more Kerala recipes, I haven’t forgotten it so soon :) The thing is that, I need to bake something once in two weeks at least. I don’t know… baking refreshes me, excites me &….so you can see this post here :)
I’ve posted a blueberry muffin recipe before,but this is different. The white chocolate gives it a totally different taste :) and if you don’t fancy berries much, just skip that and make it plain white chocolate muffin.
Here is the recipe:
- Self raising flour – 2 cups (300gm)
Caster sugar – 2/3 cup (150gm)
White chocolate – 2/3 cup (120gm), finely chopped
- Egg – 1
Buttermilk – 3/4 cup (180ml)
Unsalted butter – 125gm, melted
Vanilla essence – 1 tsp
- Frozen raspberries – 1/2 cup (75gm)
Frozen blueberries – 1/2 cup (75gm)
Preheat oven to 200 degree/400 F, 10 minutes before baking. Grease 12 hole (1/3 cup/80 ml) muffin pan. Combine flour, sugar and chocolate in large bowl. Stir in combined egg, buttermilk, butter and essence. Spoon mixture into prepared pan, top with berries, press down gently. Bake in the preheated oven for about 20 minutes. Serve dusted with sifted icing sugar, if desired.
Notes: As you can see in the picture I used only blueberries and adjusted the total quantity of berries accordingly. No need to defrost the frozen berries. I used Lindt classic white chocolate for this recipe. I used buttermilk & egg at room temperature. I stored it at room temperature for 3 days.
Recipe source: Muffins Recipe Book by Australian Women’s Weekly