Simple Raspberry & White Chocolate Muffins

IMG_3796Sometimes the quickest, easiest recipes are the best! These muffins are moist, come together quickly, and best of all can be eaten warm, straight from the oven!

To make perfect muffins every time, be sure not to over mix! You need to completely combine the wet and dry ingredients, but stop mixing at that point or else you’ll remove too much air, and your muffins will be dense and heavy.  We want light and fluffy here!

Raspberry & White Chocolate Muffins

Yield: 18 muffins, or 36 mini muffins, or a mixture of sizes!

2 cups self raising flour
1/2 cup sugar
1/2 cup brown sugar
3/4 cup milk
1 egg, lightly beaten
65g butter,melted
1 1/2 cups white chocolate chips
1 1/2 cups frozen raspberries (or another type of berry if you like!) Leave in the freezer until ready to use, they will bleed into the muffins if thawed.

  1. Sift flour. Combine flour and sugars in a large bowl, making a well in the centre.
  2. Mix the melted butter, milk and egg.
  3. Gently mix the dry and wet ingredients.
  4. Fold the white chocolate and raspberries into the batter until just combined.
  5. 3/4 fill holes in prepared muffin tin/s.
  6. Bake in a moderate oven for around 20-22 minutes, until browned lightly on top and a skewer comes out clean.

Almond & Raspberry Shortbread Slice 

Wow, where did January go?! My apologies for not managing a single post all month. Even though I’m on holidays from uni January was crazy busy for me, I spent two weeks on placement in beautiful Broome and then worked full time for the rest of the month! I’m looking forward to a bit of a break in February before the new uni year begins.
Yesterday’s unseasonally cold January weather called for but one thing: baking! January here in Australia is normally too hot to justify baking (except in emergencies, of course!) so even though yesterday was cold and miserable outside, I didn’t really mind!

  
This slice is a really simple bake. I can see it starring at a fancy tea party, yet being equally suited to the lunch box.
My favourite thing about it is that the raspberry layer is simply jam, so you could use whatever jam or fruit spread you have on hand in this slice! This might be a solution for the huge stockpile of homemade apricot jam in Mum’s cupboard…
Almond & Raspberry Shortbread Slice:

(adapted from Life Made Simple Bakes)
Ingredients:

180g unsalted butter, room temperature 

1/2 cup sugar

1 tsp vanilla bean paste

1/4 tsp almond essence

1/4 tsp salt

1 1/2 cups plain flour

1/2-3/4 cup raspberry or any other jam (I just used whatever was left in the jar!)

1/4 cup slivered almonds.
1. Preheat the oven to 170ºC. Line the base and sides of a 20-23 cm square cake tin with baking paper.

2. Using an electric mixer, cream the butter and sugar until light and fluffy. Add the vanilla and almond essence and mix to combine.

3. Sift the flour and salt and add gradually to the butter mixture with the mixer on low speed. Mix until it forms a soft dough that separates from the side of the bowl.

4. Reserve around 1/2 cup of the shortbread dough, wrap and place in the freezer while you assemble the rest of the slice.

5. Place the remaining dough in the lined tin and press down into an even layer.

6. Spread the jam on top of the shortbread layer, leaving a small border around the edges of the tin.

7. Crumble the reserved, cold dough over the jam layer along with the almonds.

8. Bake for 40-50 minutes until golden on top.

9. Cool in the tin, then remove and slice. May be dusted with icing sugar to serve if desired.

Dark chocolate & raspberry cookies

IMG_3272.JPG

These are vastly different to the last cookies I made here – let me know if you’d like the recipe for those too!

Chocolate chip cookies are an all time classic, and for good reason – they are delicious. But if you’re looking for a modern twist on the old favourite, or a way to squeeze in a little extra fruit (it still counts if it’s smothered in chocolatey goodness, right?!), you might like to give this a try.

These cookies  are based on a recipe from Two Peas and Their Pod with a couple of slight variations to make them even quicker and easier.  My version have a bit more of a soft, cakey texture too, which I really like – but if you prefer a crisper biscuit, feel free to leave out the milk!

The best thing is that you’ll probably already have the ingredients for these in your cupboard, so why not drop everything and make them right now?!

Dark chocolate & raspberry cookies

1 1/4 cups flour
1/2 teaspoon baking powder
1⁄4 teaspoon salt
1/4 cup cocoa
125g unsalted butter, soft
1/2 cup sugar
1/2 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 tablespoon milk
1/2 cup dark chocolate chips
1/2 cup frozen raspberries 

Note: leave the berries in the freezer until the last minute! I'll explain why in a minute...

1. Preheat oven to 175ºC and line two trays with baking paper.
2. Combine dry ingredients in a bowl; whisk together.
3. In an electric mixer, cream butter and sugars until fluffy; mix in egg and vanilla.
4. Gradually add dry ingredients to mixer and mix to combine. Add 
milk. You may need to add more flour - your biscuits will be the 
right texture when the dough comes off the side of the bowl like 
this:
IMG_32625. Add chocolate chips and mix in briefly.
6. Remove frozen berries from freezer.  It doesn't matter if you're using the last of the bag like I did and they're more like crumbs than whole berries as they'll break up a bit anyway. Also, this is why it's important to leave them in the freezer until the last 
minute, as you don't want to puree them - just mix them in briefly or you'll have no beautiful chunks of raspberry left!
IMG_3263
7. Roll/pick up chunks of mixture, place on a tray and flatten 
slightly. The quicker you can do this, the better - as the berries start to thaw, the mixture will get softer.
8. Bake for 12-15 minutes, then leave on the tray to cool a little (as they will still be quite soft) before transferring to a wire   rack to cool completely.