Raspberry & White Chocolate Muffins
While going through chemo I was invited to a friends dinner party. I was humming and harring about going as I would have to dress up and put my hair on and what was the use when I couldn't taste anything. Anyway...I went and the only thing I could taste was the beautiful flavours in the muffins. The raspberries had a nice tang to them and the chocolate well that was something I didn't lose the taste for so it was yum. RASPBERRY AND WHITE CHOCOLATE MUFFINS (You can add broken up hazelnuts or other nuts if you like). 3 cups of S/R Flour Sift 1 cup caster sugar 125grams white chocolate chips 125grams butter 1 egg 1 cup milk ½ cup cream 1 tspn Vanilla Essence 200gram frozen Raspberries (12 extra raspberries for decorating the top) Instructions: Sift flour and add dry ingredients Melt butter, add all ingredients except Raspberries and mix well. Add frozen Raspberries. Do not over mix. Mixture can be lumpy. Bake 200 degrees for 22-25 mins till golden on top and lightly bounces back when pressed on top. To make a nice muffin case, cut greaseproof paper into a square and place into each muffin tin and press down with a glass to make paper fit tray properly. Enjoy – yummy xoxo
Cooking for kids
New Idea Magazine's latest cookbook Cooking For Kids features Australian celebrities cooking up a storm with their children. New Idea has generously donated $2,000 on behalf of each celebrity involved to BCNA. Thank you, New Idea! The cookbook is available at newsagents and supermarkets now.
