I came across this
recipe for berry muffins on the back of a box of
Weet-Bix this week. It interested me because it seems like a back-to-front recipe for muffins; the wet mix is added to the dry mix, instead of the other way around. I modified it (of course), using half the amount of berries and adding white chocolate chips which, I figured, would be balanced out by using Weet-Bix and wholemeal flour. I also didn't see the point in sifting wholemeal flour; the best bits are left behind in the sieve, so I just threw it all in. The final product was smaller than I expected, and quite heavy ... but oh so delicious with coffee.
Berry nice muffins
Ingredients
- 1 cup white flour
- ¼ cup wholemeal flour
- 1½ teaspoons baking powder
- ½ teaspoon cinnamon
- ½ cup caster sugar
- 6 Weet-Bix, finely crushed
- 1 cup frozen raspberries
- 1/2 cup white chocolate chips
- 1 egg, lightly beaten
- 1 cup milk
- 3 tablespoons butter, melted
Method
- Pre-heat oven to 190°C.
- Combine flours, baking powder and cinnamon in a large bowl.
- Stir through sugar, crushed Weet-Bix, berries and white chocolate chips.
- Combine egg, milk and butter.
- Add liquid ingredients to dry ingredients, stirring gently until just combined.
- Spoon mixture into lightly greased muffin tins.
- Bake for 30 minutes. Makes 12.
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Berry nice muffins |
3 comments:
Is that an invitation? Cos I could really go a coffee and muffin right about now, especially when they sound so delicious!
If ever you are in Wellington, coffee and fresh baking awaits. :-)
Yummy!!!!!! They look so good!
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