Recipe by j.sugiarto
I got the original recipe from www.taste.com.au, but it uses buttermilk. What a fatty! As I don't want to eat my muffins in guilt, I made them using skim milk - and they turn out just nice.
Top Review by Aramis83
These are great and I've made them several times. I've done both mini and regular sized muffins and both are delicious and super easy to prepare. Five minutes prep if you're working with a stand mixer. I do prefer to use semi sweet chocolate chips instead of the white chocolate, though I never had a problem with the white chocolate "disappearing" as mentioned by an earlier reviewer. I had "bursts" of white chocolate throughout just like you would expect a chocolate chip muffin to have. I also didn't bother to thaw the berries and turned out just fine. For American bakers: 350 degrees at the specified time. These also freeze really well for a quick breakfast later. Just pop a frozen one in the microwave for 30-40 seconds and have a warm gooey muffin on the go!
- 236.59 ml plain flour
- 2.46 ml baking powder
- 59.14 ml sugar
- 59.14 ml white chocolate chips
- 1 egg, lightly beaten
- 118.29 ml skim milk
- 2.46 ml vanilla extract
- 59.14 ml butter, melted
- 78.07 ml frozen mixed berries, thawed on paper towel for 5-10 minutes
Directions See How It's Made
- Heat oven to 180°C.
- Lightly grease a 6 x 1/2-cup capacity muffin pan.
- Sift flour and baking powder into a large bowl.
- Add sugar and white chocolate chips. Stir until combined.
- Whisk eggs, milk, vanilla and butter in a separate bowl until just combined.
- Stir butter mixture into flour mixture until just combined. Gently swirl through berries.
- Spoon mixture into muffin holes. Bake for 25 to 30 minutes or until a skewer inserted into the centre comes out clean.
- Stand in pan for 5 minutes. Turn onto a wire rack. Serve.