I’m amazed that I’ve reached Week 4 of the series without baking a single thing. For me, this verges on criminal but is mainly the result of my hectic working life recently. I’ve been working 40+ hours per week, often leaving in the early hours of each morning and not returning until at least midnight. Today, I had an afternoon off. I’d been craving sweet treat all morning and by the time I arrived home, these muffins were firmly ensconced in my mind as my chosen bake….
When it comes to muffins, I have to say that I’m nonplussed unless they’re homemade and very fresh. I won’t eat store bought ones, or the kind that you get at Starbucks or Costa unless I’m all out of other food options. I’m a quality fiend, and my attitude towards bought-in muffins extends to cakes/traybakes/biscuits. For those who know of my voraciously sweet tooth, this might come as quite a shock. Chocolate, normally, is the only sweet thing that I’ll buy to eat in a shop or café.
Moving on, I’ve got to say that fruit-based muffins or cakes are my favourites. I’m not a fan of chocolate in cake-form unless it is truly exceptional and, as ever, homemade. Chocolate muffins, I feel, are highly overrated. I’d much rather opt for blueberry or my absolute favourite, Raspberry.
This recipe is my normal go-to when I fancy muffins. I’ve not found a recipe that works quite as well as this one, which produces only six at a time. Other recipes result in 12, and I just can’t eat that many without them going stale and ending up in the bin. The basic recipe comes from Lucy, who is over at Attic24 (one of my favourite craft and baking blogs). I’ve added in my own fruit mixture and advice for baking muffins so that the fruit doesn’t sink….
125g self-raising flour
50g caster sugar
4 tbsp milk
2 tsp oil
1/2 tsp vanilla extract
1 packet of white chocolate chunks
1 punnet of Raspberries
Approx 30g soft light brown sugar
Preheat the oven to 180 degrees celcius.
Sift together the flour and caster sugar.
Beat together the egg, milk, oil and vanilla.
Pour into the flour, and mix together.
Add in the chunks.
Dust the raspberries with flour, and half add into the mixture.
Divide this evenly into muffin cases, then place the remaining raspberries on top of each one.
Sprinkle light brown sugar over the tops of the muffins.
Bake for around 25-30 minutes, until the tops are golden brown.
Allow to cool slightly, then devour whilst still slightly warm.