15
Recipes continued
Raspberry, White Chocolate and Macadamia
Muffins
Makes: 12
Preparation: 10 minutes
Cooking: 14-16 minutes per batch
100g white chocolate, finely chopped
½ cup macadamia nuts, roughly chopped
1 ²⁄
3
cups self-raising flour
²⁄
3
cup caster sugar
1 x 59g egg, lightly beaten
125g butter, melted, cooled
½ cup milk
1 cup frozen raspberries
Icing sugar, for dusting
1. Preheat cupcake maker until ready light
goes on. Prepare 12 patty cases for
mixture.
2. Combine ingredients except raspberries
into a large bowl; stir gently with a wooden
spoon until just combined; fold through
raspberries.
3. Divide mixture into prepared patty cases
then place 6 muffins into cupcake maker.
Close lid and cook muffins for 12-14
minutes or until a skewer inserted into the
centre comes out clean. Carefully remove
muffins from cupcake maker using a
heatproof spatula onto a wire rack. Repeat
with remaining muffins.
4. Dust with icing sugar and serve warm.
Tip:
Raspberries are best folded through
while still frozen as this helps them to not
break apart easily.
Blueberry Muffins
Makes: 12
Preparation: 10 minutes
Cooking: 14-16 minutes per batch
1 ²⁄
3
cups self-raising flour
²⁄
3
cup caster sugar
1 x 59g egg, lightly beaten
125g butter, melted, cooled
½ cup milk
1 cup fresh or frozen blueberries
Icing sugar, for dusting
1. Preheat cupcake maker until ready light
goes on. Prepare 12 patty cases for
mixture.
2. Combine ingredients except blueberries
into a large bowl; stir gently with a wooden
spoon until just combined; fold through
blueberries.
3. Divide mixture into prepared patty cases
then place 6 muffins into cupcake maker.
Close lid and cook muffins for 12-14
minutes or until a skewer inserted into the
centre comes out clean. Carefully remove
muffins from cupcake maker using a
heatproof spatula onto a wire rack.
Repeat with remaining muffins.
4. Dust with icing sugar and serve warm.
