The coming week is the last week of Term 3. Over the last two weeks, I have been struggling with ideas for my girls' lunchboxes. Sandwiches are getting boring and there are no more homemade sausage rolls or curry puffs in the freezer ready to bake in the morning. I rummaged through the pantry and freezer to see what I could find. Found a bag of frozen raspberries in the freezer and a packet of white choc chips in the pantry. A quick check and I had all the other ingredients to turn these into muffins for the coming week. It's easy, doesn't require the KitchenAid mixer.
2 1/4 cups (335gm) self raising flour
1 cup (220gm) caster sugar
1 tsp vanilla extract
2 eggs, lightly beaten
100gm butter, melted then cooled
1 cup (250ml) milk
1 tsp grated lemon rind
1 cup frozen raspberries
3/4 cup Nestle White Choc bits
1. Preheat the oven to moderately hot. Line a 12 hole muffin pan with baking cups.
2. Sift the flour into large bowl, add the sugar.
3. In a measuring jug, beat the eggs with vanilla extract, grated lemon rind, milk and melted butter. Pour liquid mixture into the flour and sugar mix.
4. Stir through and then add the raspberries and choc bits. Mix well but do not over-stir.
5. Spoon mixture into the baking cups. Bake in the oven for 25 minutes.
Stand the muffins in pan for a few minutes before turning onto a wire rack.
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