Today’s mouth-watering and seasonal recipe is provided by one of my new blogging friends, Sian, who is helping me out while I am wondering how we are going to get packed up by this time next week! Over to you Sian.
Hi Mummy in a Hurry readers, I’m Sian from Pumpkin and Piglet. Firstly I would like to thank Natalie for having me here. I’ve been reading Natalie’s blog for a while now and love her tips and quick, easy but yummy recipes so it’s a real pleasure to be here!
One of my passions is baking. For me, there is nothing more comforting than a big slice of cake, a fluffy, moist muffin or a lovely cupcake with a sweet swirl of frosting. Sometimes though, time is limited and spending too long in the kitchen is not an option.
For those days, muffins are a good answer. No faffing about making sure everything is combined just so, quick to bake and scrumptious. If time is seriously tight then you can weigh out the ingredients the day before, dry in one bowl and the wet in a jug covered in the fridge, ready to mixed together and taken out of the oven within half an hour.
There as many flavours of muffins as you can think of but I would like to share a recipe with you for Raspberry and White Chocolate muffins. This recipe is adapted from Nigella Lawson’s How To Be A Domestic Goddess.
Raspberry and White Chocolate Muffins
- 60g butter, melted
- 200g plain flour
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- 150g caster sugar
- Juice and zest of 1 lemon
- Approx 120ml milk
- 1 large egg
- 150g raspberries
- 100g white chocolate chunks
Preheat oven to 200oC and line a 12 hole muffin tin with paper cases.
In a largish bowl combine the flour, baking powder, bicarbonate of soda, sugar, salt and zest.
In a measuring jug pour in the lemon juice and then enough milk to come up to the 200 mil level (it will curdle, this is fine), then beat in the egg and butter.
Pour into the dry ingredients and stir briefly. The batter should scarcely be combined and should appear lumpy. Don’t worry if there are still streaks of flour.
Fold in the raspberries and chocolate, dollop into the muffin cases and bake for 25 minutes.
Once baked, leave in the tray for 5 minutes and then transfer to a rack to finish cooling.
There you go, 12 muffins! They are best eaten the same day but will keep for another day in an air tight tin.