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> http://www.newyorkerbyheart.com/2006/04/muffins-med-hindbaer-og-hvid-chokolade.html
http://www.newyorkerbyheart.com/2006/04/muffins-med-hindbaer-og-hvid-chokolade.html
This is a very quick and easy muffin recipe. It produces light, cake-like muffins with chunks of sweet, creamy white chocolate and tangy berries.
Fresh or frozen berries can be used. If using frozen berries, add them to the mixture while they are still frozen to help prevent them from colouring the batter.
Makes 12 muffins.
Preparation time: about 30 minutes
2 teaspoons (10ml) lemon juice 250ml (1 cup) milk 125ml (1/2 cup) oil (we use peanut oil, but any mild-flavoured oil could be used) 1 large egg (we use eggs with a minimum weight of 59g) 300g (2 cups) self-raising flour (brug mel med bagepulver) 150g (2/3 cup) caster sugar (rørsukker) 170g (1 cup) white chocolate chopped into small chunks 200g berries (we use 100g chopped strawberries and 100g raspberries)
Preheat oven to 190 degrees Celsius (170 degrees Celsius fan-forced). If you are using a conventional (not fan-forced) oven, place the oven rack in the centre of the oven. In a conventional oven, the position of the muffins in the oven affects how they brown. We like them to be close, but not too close, to the top element.
Line 12 holes of a muffin pan (1/3 cup capacity holes) with patty/muffin cases. We use paper-lined foil cases that measure 5cm across the base and 8cm across the top.
Whisk lemon juice, milk, oil and egg in a medium bowl until well combined.
Place self-raising flour, caster sugar and white chocolate in a large bowl. Stir to combine. Add berries. G ently stir to combine. Gently stir wet ingredients into dry ingredients. Stop stirring once the ingredients are combined (do not over mix). The batter should be quite wet.
Divide mixture evenly between muffin cases Bake for about 22-27 minutes. To check whether the muffins are cooked, press lightly on the centre of a muffin; if it springs back, it's ready. A knife inserted into the centre of a muffin should come out without any batter attached.
Serve the muffins warm or at room temperature, dusted with icing sugar if desired. They are at their best on the day they are baked.
Store muffins in an airtight container. Muffins can be reheated in the microwave. Suitable to freeze.© www.exclusivelyfood.com.au
Source: http://www.exclusivelyfood.com.au/2006/10/strawberry-raspberry-and-white.html