THERMOMIX ® RECIPE

1 Variation Blackberry and white chocolate muffins

Recipe's preparation

Preheat oven to 180°C. Lightly grease a 12 capacity muffin pan.
[size= 16px; color: black; font-family: 'Times New Roman', serif; line-height: normal]Place raw sugar into TM bowl and mill for 3 seconds on Speed 9.[/size]
Add flour and baking powder and mix on Turbo to sift (I do about 3 pulses of the turbo button for less than one second each time).
[size= 16px; color: black; font-family: 'Times New Roman', serif; line-height: normal]Add the white chocolate bits to the TM bowl and mix on reverse for 20 seconds on Speed 3, set aside dry mixture.[/size]
[size= 16px; color: #000000; font-family: 'Times New Roman', serif; line-height: normal]Place butter into TM bowl and melt on 100 degrees, 1 minute on speed 4.[/size]

[size= 16px; color: #000000; font-family: 'Times New Roman', serif; line-height: normal] [/size]
[size= 16px; color: black; font-family: 'Times New Roman', serif; line-height: normal]Add eggs, yoghurt, vanilla extract and mix on speed 2 for 15 seconds.[/size]
Use 1-2 tablespoons of the dry mixture and sprinkle over mulberries to coat them (this helps them from sinking to the bottom of the batter)
[size= 16px; color: black; font-family: 'Times New Roman', serif; line-height: normal]Add the remaining dry ingredients back into the TM bowl and mix for 30 seconds, Speed 6 on reverse.[/size]
Add the mulberries (and any excess dry ingredients) and gentle fold into the mixture with the spatula.
[size= 16px; color: black; font-family: 'Times New Roman', serif; line-height: normal]Spoon the mixture into the muffin holes.[/size][size= 16px; color: black; font-family: 'Times New Roman', serif; line-height: normal]Bake for 20 to 30 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes before turning onto a wire rack.[/size]