It has been FAR too long since I indulged my love of baking. It’s true when they say that becoming a parent means a lot of prioritising of tasks, and acceptance that you’ll probably only have time for the most important of them. I guess for the last three months I’ve been prioritising having a shower and brushing my teeth above any sort of recreational activity!
But last week, Evie gave me the (rather unexpected) joy of a three hour daytime nap and I found myself with some time on my hands and an itch to make something delicious. Not knowing quite how long the napping would go on for, and having not baked for a good while, I didn’t want to throw myself in with a difficult or lengthy recipe or anything that required constant checking of ingredients and what to do when. So I figured I’d whip up a quick batch of muffins, the epitome of – throw it all in a bowl and mix – kind of baking.
We were venturing over to friends at the weekend (who have also just had a baby) and I thought a tin of muffins would be the perfect thing to munch on over a cup of tea and a good catch up. Plus easy to eat one handed while keeping a little one entertained.
The great thing about muffins is that you really can adapt them to suit any sort of craving, flavour desire or dietary requirement. You can opt for healthy ones or sweet ones, fruity ones or chocolate ones, wholemeal, oaty or gluten free. I fancied something a little indulgent and summery so opted for white chocolate and raspberry for this batch but follow the recipe below and switch up for any flavour combo you have a hankering for.
P.S after a few months off, my baking club is getting back up and running this June and our theme for the month is ‘Alfresco Dining’ – think cakes and desserts that you might bake for a summer garden party, outdoor dinner party or sunshine filled picnic (I think these tasty muffins would be the perfect picnic snack!). If you want to join in, then bake something you feel fits the theme and share it with us on your blog (linking back to this post), on our Facebook group, or on Instagram using the tag #BBbakingclub – can’t wait to see what you come up with. You can join the club and keep up with our monthly themes by signing up below!
And now onto the recipe…
What you’ll need… (makes a batch of 12)
300g plain flour (substitute for wholemeal/gluten free etc if needed)
1 tablespoon baking powder
100g caster sugar
2 large eggs
100g unsalted butter
150g fresh raspberries
100g white chocolate (chopped into small chunks)
How it’s done…
1. Preheat the oven to 180C and line a muffin tin with cases
2. Sieve the flower and baking powder into a large bowl and add the sugar
3. Melt the butter and set aside
4. In a seperate bowl crack the eggs, add the milk and whisk before adding the melted butter (careful it’s not too hot as it will cook the egg)
5. Add the wet mixture to the dry mixture and mix lightly. Toss in the raspberries and the chopped chocolate chunks and fold in.
6. Divide the mixture between the 12 muffin cases and place in the middle shelf of the oven for around 20-25 minutes
7. When the muffins are golden brown and a skewer placed in the centre comes out clean, they are ready to go! (because of the melted chocolate your skewer might never come out totally clean but as long as it’s choc and not uncooked cake mix you should be fine)
8. Unwrap a cheeky one while still warm and enjoy with a cuppa before storing the rest in an airtight tub and tucking into whenever a sweet craving calls.
Such a simple recipe, and a very satisfying treat. I will be trying different flavour variations monthly I think!