Makes 6
1/2 cup (95g) white chocolate buds
3/4 cup (155g) caster sugar
2 cups (300g) self-raising flour
1/2 cup (80g) coarsely chopped macadamias
1 cup (125g) frozen raspberries (or mixed berries)
1 egg, lightly whisked
1/2 cup (125ml) macadamia oil
3/4 cup (185ml) buttermilk
Preheat oven to 200°C. Line six 3/4-cup (185ml) capacity Texas muffin pans with paper cases.
Combine the white chocolate, sugar, flour and macadamias in a large bowl. Coarsely chop half the raspberries. Add all the raspberries to the mixture. Stir to combine. Make a well in the centre.
Whisk the egg, oil and buttermilk in a jug. Pour into the flour mixture. Gently stir until just combined. Spoon evenly among the pans. Bake in preheated oven for 20 minutes or until golden and cooked through. Remove from oven, set aside for 5 minutes. Serve warm.
Notes: The delicate taste of macadamia oil makes it an ideal choice for baking and other sweet dishes.
Special-K 09:43 Thu 14Jul11
So easy and delicious! The only change I made was to use a frozen forest fruits mix instead of frozen raspberries. Very quick and so good warm straight out of the oven.
Special-K 17:30 Sun 02Oct11
This has become my go-to muffin recipe because it is so quick and easy and taste divine! I didn't have macadamias or buttermik so I used chopped almonds and a quick and easy buttermilk substitute.
As I have on the other two occasions I used frozen mixed berries instead of raspberries.
I also sprinkled some brown sugar on top for a bit more crunch
1/2 cup (95g) white chocolate buds
3/4 cup (155g) caster sugar
2 cups (300g) self-raising flour
1/2 cup (80g) coarsely chopped macadamias
1 cup (125g) frozen raspberries (or mixed berries)
1 egg, lightly whisked
1/2 cup (125ml) macadamia oil
3/4 cup (185ml) buttermilk
Preheat oven to 200°C. Line six 3/4-cup (185ml) capacity Texas muffin pans with paper cases.
Combine the white chocolate, sugar, flour and macadamias in a large bowl. Coarsely chop half the raspberries. Add all the raspberries to the mixture. Stir to combine. Make a well in the centre.
Whisk the egg, oil and buttermilk in a jug. Pour into the flour mixture. Gently stir until just combined. Spoon evenly among the pans. Bake in preheated oven for 20 minutes or until golden and cooked through. Remove from oven, set aside for 5 minutes. Serve warm.
Notes: The delicate taste of macadamia oil makes it an ideal choice for baking and other sweet dishes.
Special-K 09:43 Thu 14Jul11
So easy and delicious! The only change I made was to use a frozen forest fruits mix instead of frozen raspberries. Very quick and so good warm straight out of the oven.
Special-K 17:30 Sun 02Oct11
This has become my go-to muffin recipe because it is so quick and easy and taste divine! I didn't have macadamias or buttermik so I used chopped almonds and a quick and easy buttermilk substitute.
As I have on the other two occasions I used frozen mixed berries instead of raspberries.
I also sprinkled some brown sugar on top for a bit more crunch
No comments:
Post a Comment