I made these earlier and tomorrow I will photograph them again when it's light. I just hope that I will be able to take a photograph that portrays how expletively delicious they are! They are the best muffins I have ever made. This isn't saying a lot really as muffins are a fairly new concept to me. I always made cupcakes until I started blogging and then I discovered that muffins are often easier to make than cupcakes. Inspired by a recipe from The Australian Women's Weekly book - food for fit and healthy kids. A great book with lots of lovely things in it, and for £6.99, it's only double the price of a magazine.
Yogurt, Berry & White Chocolate Muffins
225g self raising flour
110g caster sugar
2 tablespoons of sunflower oil
2 eggs
280g fruit yogurt (they suggested low fat, we only had full fat)
150g frozen mixed berries (we had Autumn berries which included some cherries)
125g white chocolate, coarsely chopped
Pre-heat oven to 180C, less if fan assisted (you know your oven). Line a 12 hole muffin tin with papers.
In a bowl mix the sugar and flour.
In a separate bowl, lightly beat the eggs, add oil, yogurt and berries and mix well. The berries will start to leak colour and it should start to turn a beautiful purple colour (see above).
Pour the wet ingredients into the dry ingredients and mix until just combined.
Remember the rule not to over mix muffin batter or it ruins them!
Put a spoonful of mixture in each muffin case, Using half the chocolate sprinkle a little on each. Top with another spoonful of mixture until it's all used up. Sprinkle with the rest of the chocolate.
Bake in the pre-heated oven for approximately 30 minutes. Ours didn't look ready after this time so I turned the oven down to 100C and continued to bake them for a further 8 minutes.
Take out and leave for 5-10 minutes and then place them on a rack to cool completely.
When cool you could sprinkle with a little icing sugar.
Note: The book suggested wholemeal self raising flour, which would have made them a bit healthier, but we didn't have any. It also said to mix the flour and sugar and then add all the other ingredients and mix. I don't think you'd get the beautiful purple colour if you did that as you're not supposed to over mix muffin batter. I like how we did it.
