Sunday always seems the perfect day for a spot of baking, especially now that it’s not so hot anymore. Quick, to the kitchen – before the weather changes!
I bought these great new pans recently (on sale if you don’t mind) and have been waiting for bake-spiration to strike.
I decided to modify an already modified muffin recipe I had on hand, and create some Raspberry & White Chocolate Cakey-Muffins.
2 cups SR flour
1 cup brown sugar
1/2 cup oil (I used olive oil – 80% regular and then some zingy lemon olive oil)
3/4 cup milk (you could use buttermilk, but with the lemon olive oil, I didn’t bother)
1 tsp vanilla extract
approx. 1 cup of white choc bits (or however many makes you happy)
approx. 1 cup of frozen raspberries (I used as many as made me happy)
So, I threw the dry ingredients together, whisked up the wet ingredients in my trusty measuring jug, and then combined the two.
Then I tossed in the choc bits and frozen berries, gave them another quick mix and then spooned them into four of my new spring form tins.
My oven was pre-heated like a boss and I baked them at 180 celsius for hmm maybe 20 – 25 minutes – the old clean skewer test is your best bet.
Once they cooled – I always find that bit the most difficult to endure – I decided to be all fancy pants and try ‘plating’ one up.
Don’t worry Donna Hay, your day job is safe – for now!
So, now that I’ve made you all drool, I’m off to make a cuppa and enjoy the fruits of my baking.
Happy Sunday. What’s cooking in your kitchen? Share it with me on Instagram using the #sundaybakingsunday tag.