Mixing up a batch of home made muffins is so quick, easy and satisfyingly delicious that it is hardly worth making a trip to the local shopping precinct to buy them. The choice of ingredients and quantity of sugar can be adjusted according to your dietary needs and taste preferences.
A decent cafe or bakery bought muffin, meaning one that is made in small batches using the best ingredients, can easily cost around the $4 mark in Sydney- for one! It is far more economical to make your own, especially if baking for a family.
There are however, baked goods that are better left to the experts such as multi- layered, custard filled Mille Feuille, delicate French macaroons, the Italian jam filled, chocolate dipped shortbread biscuits, lemon scented brioche and flaky croissants. Having made croissants twice (a lengthy and messy process not worth repeating again) I am very happy to instead buy a bag of these delightful pastries made by a skilled pastry chef, from a reputable patisserie.
So, this evening while the children were brushing their teeth and packing schoolbags in preparation for Monday, I whipped up these Raspberry, Coconut and White Chocolate Muffins which left our house smelling divine! A comforting way to fall asleep. Once the muffins had cooled, I tucked one into each child’s lunchbox to be eaten with their fresh dates, strawberries, banana and mandarins, alongside sourdough sandwiches stuffed with ham, Jarlsberg cheese and salad during break time at school tomorrow. As soon as I finish tonight’s blog I am going to enjoy one with a cup of tea.
Raspberry, Coconut and White Chocolate Muffins Makes 18
Ingredients
2 large eggs
100 ml extra virgin olive oil
1 teaspoon vanilla extract
300 ml sour cream or sour light cream
2 cups self raising flour
3/4 cup caster sugar
1/4 cup desiccated coconut
125 g white chocolate melts or buttons
150 g frozen raspberries
Preheat the oven to 180 degrees fan forced.
Mix together with a fork or mixing spoon all the WET ingredients until combined and smooth.
Add all the DRY ingredients including the chocolate and mix lightly to combine.
Finally add the RASPBERRIES and fold through taking care not to crush the berries.
Spoon into muffin cases which have been placed into muffin trays. Pop an extra white chocolate button on top of each raw muffin.
Bake for about 18 minutes or until golden brown.
2 Comments
These look soooo yummy! I was thinking of whipping these up tomorrow morning before leaving for work as a lovely breakfast surprise for my children. What would you recommend as a non dairy substitute for the sour cream? A
I have substituted Greek Style yoghurt for the sour cream which worked well but that contains dairy. Perhaps try a soy-based thick, plain yoghurt or coconut cream. You may need to experiment a little to find out what tastes and bakes the best. Let me know how you go.