LEMON, RASPBERRY, WHITE CHOCOLATE JUMBO MUFFINS

LEMON POSSET FILLING Ingredients:

• 300ml double cream
• 75g caster sugar
• 2 lemcons

1. pour the cream and sugar into a pan and slowly bring to a boil. Rolling boil for 5 minutes but don’t let it boil over, remove from the heat.
2. zest and juice the lemons into the cream mixture and stir well.
3. pour the cream into ramekins or glasses and allow it to set for at least 3 hours in the fridge.

 

RASPBERRY WHITE CHOCOLATE JUMBO MUFFINS Ingredients:

• 180ml (3/4 Cup) Milk
• 60ml (1/4 cup) vegetable oil
• 1 Large Egg
• 115g (1/2 Cup) Caster Sugar
• 1 Teaspoon Vanilla
• 300g (2 Cups) Plain Flour
• 2 Teaspoons Baking Powder
• 1/2 Teaspoon Salt
• 125g (1 Cup) Fresh Raspberries, few extra for muffin top
• 88g (1/2 Cup) White Chocolate chips, few set aside for the muffin top

METHOD:

1. Preheat oven to 200C (400F)
2. Whisk together milk, oil, egg, sugar and vanilla in a large bowl.
3. In a processor, blend together the flour, salt and baking powder.
4. Add the wet ingredients to dry and process just until combined evenly.
5. If you don’t have a processor just fold until small pockets of flour is left and majority of mix is moistened. This is to prevent overmixing and giving rubbery muffins. The processor cuts through the batter rather than stirs so is an ideal method.
6. Transfer batter to large bowl, gently fold in the raspberries and white chocolate.
7. Fill lined muffin mold 1/3 full with batter, spoon a tablespoon of posset filling into centre.
8. Spoon more batter over until 3/4 full. Add as many raspberries and choc chips to the top as you like and gently push in.
9. Bake for 10 minutes, decrease temperature to 180F (350F) and bake for another additional 20 minutes.