I love muffins that have a cake texture rather than a moist texture. These did not disappoint. They were simply divine. The recipe appeared in The West Australian newspaper in the "ask the chef" section many years ago but I have just got around to making them. The chef was or maybe still is No 44 King Perth Head Pastry Chef Nick Niederberger.
This recipe makes 10 big Texas-style muffins. I halved the recipe and make 9 don't be so greedy size.
PHOTO ON ITS WAY - MY SON IS CURRENTLY STUDY FOR 1ST SEMESTER EXAM
700 grams SR flour
half teaspoon baking powder
200 grams soft brown sugar
200 grams white chocolate bits
500 grams raspberries - fresh or frozen (do not thaw)
250 ml maize oil (I used vegetable oil)
300 ml buttermilk ( or milk with a teaspoon lemon juice and stand for 5 minutes to thicken)
- preheat oven 220C
- line muffin tins with paper patty cases
- combine oil, eggs and buttermilk in one bowl
- in another bowl combine SR flour, baking powder, brown sugar and white chocolate bits
- make a well in the dry mix and pour in the wet mix
- gently combine with your hand (I used a plastic spatula) being careful not to over-mix
- gently fold in raspberries
- divide mix between muffin tins and bake for about 20 minutes (test with a Skewer)
- leave to cool in tin for 10 minutes before turning out.