August 5, 2009
It’s raspberry season here in Quebec! While strawberries tend to be my favourite berry, for the two-week period that is raspberry season, raspberries do take top place. Full of juicy sweetness, I can easily eat a whole crate of them (sometimes with a bit of vanilla ice cream, sometimes with a splash of cream, sometimes with nothing at all).
I had frozen a few cups of these in-season fruits, and was looking for a fun and easy dessert to make with them. I finally settled on this recipe, which does call for raspberries and strawberries, but given the success of these cookies, I decided to use just raspberries.
My muffins did not turn out quite like the original. Perhaps because I threw in a few more berries. Perhaps because they had been frozen. Or perhaps because I didn’t use self-raising flour, and instead added some baking powder and salt to my regular flour. But even if they didn’t turn out the same, I’m pretty positive they were just as delicious.
Mine muffins were quite dense, and almost rich in their texture. Definitely not something I’m complaining about, though! They’re not a spongy, cakey muffin, but more like a super-moist and thick muffin, packed with the creamy sweetness of white chocolate and the tartness of raspberries. I really enjoyed both the texture and the flavours…I’m a fan of dense, heavy cakes, and these did not disappoint. Raspberries and white chocolate are a perfect combination, and these can be served as a dessert or as a special breakfast treat.
2 teaspoons lemon juice
1 cup milk
1/2 cup vegetable oil
2 cups self-raising flour (I didn’t have this, so I used two cups flour and 3 teaspoons baking powder and 1/2 teaspoon salt)
2/3 cups sugar
1 cup white chocolate chips or chunks
1 1/4 cups raspberries (you can use fresh or frozen, but if they’re frozen, don’t thaw them before mixing them in.
1. Preheat oven to 375 degrees F. Line a muffin pan with paper cups.
2. Whisk lemon juice, milk, oil and egg in a medium bowl until well combined.
3. Mix together flour, sugar and white chocolate (and baking powder and salt, if you’re not using self-raising flour) in a large bowl.
4. Add the berries to the dry ingredients and stir gently to combine.
5. Gently stir the wet ingredients into the dry ingredients. Stop stirring once the ingredients are combined. (The original recipe claims the batter should be quite wet. However, mine was not wet, and looked like normal muffin batter).
6. Divide the mixture evenly between the muffins cups. Bake for about 22 minutes, or until the muffin springs back after being lightly touched. No batter should stick to a knife inserted in the middle of the muffin.
Oh, and a new element has been added to montcarte…now you can get yourself a printable recipe version! The link will appear right before the recipe.
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