White Chocolate and Raspberry Muffins

From Julie Goodwins Cookbook

2 cups SR Flour
3/4 cup caster sugar
3/4 cup (130g) white chocolate bits
1 1/2 cups (180g) raspberries
2 eggs
1/2 cup (125ml) vegetable oil
1/2 cup (125ml) milk

Preheat oven to 160* and line 6 hole texas muffin pan or 12 normal cupcakes.
Combine dry ingredients in a large bowl and chop about half the raspberries and put both the whole and chopped berries with the dry ingredients.  Make a well in centre.

Whisk eggs, oil and milk together and pour into dry ingredients. Using wooden spoon, gently stir wet ingredients into dry ingredients until just combined.  DO NOT OVERMIX.

Spoon mixture into cases and bake for 20-25 minutes or till golden and springy to touch. Turn out and serve warm.

Crunchy Lemon muffins

In 2004 our Moore Women Biblestudy put together a list of their morning tea favorites. This was Amy Kerns.

2 cups SR flour
3/4 cup sugar
75g butter
1 cup milk
1 egg
Grated rind 1 large lemon

Topping:
1/4 cup lemon juice
1/4 cup sugar

Put flour and first measure of sugar in bowl and toss to mix.
Melt butter, add the milk, egg and lemon rind and beat with fork to combine.
Add liquid ingredients to dry ingredients and combine only lightly till dampened, not thoroughly mixed.

Divide into 12 muffin tins and bake at 200* for 10 min.

Combine topping ingredients without dissolving sugar. Drizzle over hot muffins as soon as they are removed from oven. Remove from pans soon after.

Pineapple Carrot Cupcakes

½ cup vegetable oil (125 ml)]

3 eggs, beaten lightly

1 ½ cups SR flour

¾ cup caster sugar

½ tsp ground cinnamon

2 cups firmly packed grated carrot

¾ cup drained crushed pineapple (160g)

 

Preheat oven to 180

Line 12 cupcake pans

Combine oil, eggs, flour, sugar and cinnamon, Stir until combined. Stir in carrot and pineapple. Put in cup cakes and cook for 30-40 min

Carrot and pineapple cupcakes