Raspberry and white chocolate muffins
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Raspberry and white chocolate muffinsCreate PDF
Raspberry and white chocolate muffins
Thermomix TM 31
Created: 2012-01-25 09:12
Changed: 2013-01-22 13:00
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Total time: 25m
Preparation time: 10m
Baking time: 15m
12 portion(s)
easy
This recipe was provided to you by a Thermomix customer and is therefore not tested by Vorwerk Thermomix. Vorwerk Thermomix assumes no liability, particularly in terms of quantities and success. Please observe the application and safety instructions in our manual.
Ingredients
130 g plain flour
160 g whole wheat kernels or wholemeal flour
4 tsp baking powder
1 tsp ground cinnamon
1 pinch salt
80 g castor sugar
100 g salt reduced butter
230 g milk
1 egg
150 g frozen raspberries
80 g white chocolate, block or choc chips
Preparation
1.
Preheat oven to 220˚C. Grease a 12-hole muffin tin (or line tin with muffin cases).
2.
If using whole chocolate, weigh in to TM bowl breaking into squares as you go. Roughly chop for 1-2 seconds on speed 7-8, or until chopped into small chunks. Set chocolate aside.
3.
Mill wheat kernels for 30 seconds on speed 8 to make wholemeal flour (or just add wholemeal flour to TM bowl). Add plain flour, baking powder, cinnamon, salt and sugar to wholemeal flour and mix on speed 4 for 20 seconds to combine. Set flour mixture aside.
4.
Add butter to TM bowl. Melt at 60˚C on speed 2 for 1-3 minutes, or until melted. Melting time will depend on the temperature of the butter.
5.
Add milk, egg and flour mixture. Mix 20 seconds on speed 3-4 or until just combined. Scrape down bowl with spatula as necessary. Do not over mix. Fold in chocolate and raspberries carefully by hand with spatula.
6.
Spoon mixture in to prepared muffin tin. Bake in preheated oven for 15 minutes or until to tops spring back when lightly pressed. Cool on wire rack.
7.
Sprinkle with a dusting of icing sugar to serve.
Tip
Whole wheat kernels are available from most health food stores. Ordinary wholemeal flour can also be substituted.
You can vary the ratio of plain to wholemeal flour to taste. You can also substitute blueberries or other frozen fruit for the rasperries and/or use dark or milk chocolate in place of the white chocolate.
These muffins are delicious served with freshly brewed coffee for morning or afternoon tea!
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:bigsmile:I have made these
:bigsmile:I have made these muffins half a dozen times and they are our favourites. So easy to make and sooo delicious! Tried them with dried cranberries, worked a treat. Thanks so much for a wonderful recipe.
Excellent - I used fresh
Great recipe!! Just made
Great recipe!! Just made these and they are so moist! Not many left lol! Best muffin recipe!
Made these with my daughter
Made these with my daughter yesterday! They really are gorgeous.. A new family favorate!
Made these with my daughter
Made these with my daughter yesterday! They really are gorgeous.. A new family favorate!
Turned out just like your pic
Turned out just like your pic and were absolutely delicious. Only change I made was to use buttermilk (left from making butter this morning) instead of plain milk. Works a treat! Thanks for the top quality recipe
http://justlovetobake.blogspot.com.au/
Well done Erica, another
Well done Erica, another Rotd... told you your recipes were quality
These look great Erica, and
These look great Erica, and love the variations on the wholemeal flour...
Glad you love them, Helen!
Glad you love them, Helen! It's my favourite muffin recipe
Great idea to mill some buckwheat through them, a perfect combination with blueberries too. I'll have to try it!
Thermomix Consultant Hobart Find me on Facebook (www.facebook.com/mixotrophy), on Twitter (@mixotrophy) or Pi
I think these look great and
I think these look great and can't wait to try them out!
Yum, yum, yum!!!! I milled
Yum, yum, yum!!!! I milled up some buckwheat instead of whole wheat and used blueberries and the end result is light, fluffy, yummy muffins!!!!!!!
Helen Vogiatzakis
Group Leader WA