Whakaipo Lodge Fruit & White Chocolate Muffins
2 tsp baking powder
½ tsp baking soda
¾ cup caster/superfine sugar (170gm)
¾ cup white choc chips
1 cup chopped fresh or frozen fruit (strawberries, raspberries, plums etc)
1 tsp pure vanilla extract (or ½ tsp vanilla paste – EquaGold)
Line a 12 hole muffin tin with greaseproof muffin cases. Preheat oven to 200C (400F).
Sift the flour, baking powder and baking soda into a large mixing bowl. Add sugar and the chocolate chips and mix well. Pour all the liquid ingredients into a measuring jug or small bowl. Add the fruit and liquid to dry ingredients. Lightly mix the dry and wet ingredients together. (A lumpy mixture makes the best muffins!). Spoon into greaseproof muffin cases.
Bake for 18-20mins until the muffins are risen and spring back when gently pressed in the centre. Once cool sprinkle with icing sugar.
Makes 12 medium muffins. ENJOY!
Fresh Fruit Salad & Cream Cheese Muffins: Use 1 ½ cups of chopped, left over fresh fruit salad (or tinned), drained well and mixed into liquid ingredients in a bowl. Don’t use chocolate chips. Place a tablespoon of combined mixture into each muffin case and then add a large teaspoon of spreadable cream cheese. Top with more muffin mixture to cover the cream cheese. Bake as above.
Savoury Muffins: Do not use sugar, vanilla or chocolate chips. Add 1 cup grated cheese to the dry muffin mix. I also like to add ½ tsp sweet, smoked paprika and seasoning to the dry mix. Use whatever savoury fillings you wish to approx. 1-1 ½ cups. (A mix of grated zucchini, whole kernel corn, roasted red peppers and a teaspoon or two of basil pesto is great.) Add to wet ingredients mix in a bowl. Add extra grated cheese to the top of each muffin prior to baking.
Adapted from a recipe by Nigella Lawson.