I absolutely adore cooking with my 2 nieces & I think at times even more than they do! But I must admit each time I visit they cannot wait to push their tiny green chairs against the bench and help in what ever way they can; stirring, cracking eggs, pouring milk and even a sneaky hand or two into the mixture when I have my back turned!!!
Cooking with children is a great way to introduce them to the kitchen and teach them life long skills they will have forever....
These delicious muffins are a great mid morning or afternoon snack, which when taken fresh from the oven are simply irrisistable!
Raspberry & White Chocolate Muffins
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Makes: 12
Keeps: Best served on day of making
The Ingredients
2 cups (300g) Self raising flour
1 teaspoon baking powder
½ cup (125g) sugar
3/4 cup (100g) white chocolate, chopped
150g raspberries, fresh or frozen
2 eggs, lightly beaten
1 teaspoon vanilla essence
½ cup (125ml) milk
150g butter, melted
¼ cup sour cream
12 raspberries, extra
The Fun
Preheat oven to 180ºC for 15 minutes.In a medium bowl combine flour, baking powder, sugar, chocolate and raspberries.Add egg, vanilla, milk, butter and sour cream, stir until just combined.Spoon muffin mixture evenly between the 12 cups of the Flexibake Pan.Top each muffin with extra raspberry and chocolate pieces
Bake for 20 minutes or until lightly browned and cooked through.
Tips
Banana – Substitute raspberries and chocolate with 1 ripe banana, mashed & 1 teaspoon nutmeg or
Add 1 cup mixed berries; raspberries, blueberries, strawberries.
My little helpers xxx
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