Chloe Cook’s – Raspberry and White Chocolate Muffins

So I may have drifted into the realms of baking. Since moving away to university cooking has turned into something which I have actually really enjoyed doing. I find it a nice way to relax int the evening after a long day of uni and rehearsals and managing to make something better than shop brought ready meals I find a rather rewarding experience. (Just wish I could do without the washing up thats all) 

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Now the other day I got the sudden urge to make some muffins (as you do) and I wanted to try and do something a bit different to the usual chocolate chip so decided to mix it up with raspberry and white chocolate chip. I’d tired this flavour shop brought before and always liked them so wanted to to try my hand hand at my own. When I set my mind to something, I will get it done!  

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Now I’m not going to be someone spending ages decorating cakes with icing and what now  but with a couple of raspberries and pieces of chocolate surrounding them they look quite sweet.  

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Ingredients  (to make 24) 

3 mugs of self raising flour 

1 mug of brown or white sugar 

2 eggs 

1 1/2 mugs of milk 

3/4 mug of vegetable oil 

400g tin of raspberries 

100g of white chocolate (either chocolate chips or broken up bar chocolate.) 

paper cases and muffin tin 

Recipe 

  1. Pre heat the oven to 180 degrees fan oven/200 degrees/ Gas mark 6 
  2. Mix all the dry ingredients together, then add the ‘wet ones’. 
  3. Drain the raspberries 
  4. Spoon all the mixture into individual muffin cases and bake them in the oven for 20/25 minuets depending on the size of you muffins.  

Simple! 

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Im not going to lie, with still being a novice at this and with using my slightly unpredictable oven I wasn’t expecting these to go that well. However, they came out surprisingly well and were very yummy. 

Instead of making the full 24 which this recipe makes I halved it to make 12 which thinking recipes never quite make what they intend to so surprisingly I actually did manage to come out with 12. Despite obviously halving the main ingredients I decided to use the full tin of raspberries still with half not seeming like much and I wanted to make them really flavoursome. Half of the white chocolate was perfectly fine though with not wanting to make them over sickly.       

As you see I made these with raspberries and chocolate but obviously you could change the fillings around depending on what’s to your fancy.  

Extra top tips for these: 

  • Make sure the raspberries are drained really well so the mixture isn’t made too wet.  
  • Fill the cases quite full of the cake mixture, they do rise but not quite as much as i thought so you don’t have to leave too much of the case for rising room.

 

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Please feel to leave comments/messages in the comments and follow me on instagram at @chloenatalieknott or on twitter at @ChloeNatKnott 

Photos taken on a Canon 1200D 

https://www.flickr.com/photos/129012653@N05/albums

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