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

2 eggs

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.

 

Toodle-pip!

 

Annette