Recipes

Raspberry and White Chocolate Muffins

2015-05-12 12.08.16These Raspberry and White Chocolate muffins are very quick and easy to make. I tend to make small cakes rather than large muffins and in this case I’ll get 24 out of this recipe. If you go for traditional sized muffins you’ll get 12.

Ingredients
2 cups (264g) self-raising flour
2/3 cup (147g) white sugar
2/3 cup (100g) finely chopped white chocolate or white chocolate chips
1 egg (medium)
125g butter, melted
150g plain or vanilla yoghurt
4 tbsp water
1 tsp vanilla essence
1 cup (125g) frozen raspberries

Method
1. Preheat oven to 200’C (400’F) and prepare a 12-pan muffin tray. I just line mine with cup cake liners.

2. Combine flour, sugar and chocolate in a large bowl.

3. Add the melted butter, egg, yoghurt, vanilla essence and the water. Mix.

4. Add the raspberries and stir through. They should break up and distribute evenly.

5. Spoon mixture into prepared pan and bake for 20 minutes.

Recipes

Raspberry Chocolate Cheesecake Brownies

Screen Shot 2015-02-05 at 21.06.22

These incredibly rich and decadent brownies have kind of become a bit of a signature for me lately. What’s not to love? Deep and silky dark chocolate combined with creamy cheesecake and tart raspberries and so easy to make.

Ingredients – Brownies
200g good-quality dark chocolate, I use minimum of 70% cocoa solid
200g unsalted butter, softened
400g caster sugar
3 eggs
110g plain flour, sifted

Ingredients – Cheesecake
400g cream cheese
2 egg yolks
1 tsp vanilla extract
120g fresh raspberries

Method
1. Preheat the oven to 170°C. Grease and line a 20 x 30cm lamington or shallow pan.

2. Place the chocolate in a bowl over a pan of simmering water until melted. Set aside to cool slightly.

3. Cream the butter and 250g of the caster sugar until pale, then add 3 of the eggs, one at a time, beating well after each addition. Stir in the melted chocolate, then fold in the flour. Spread into the lined pan.

4. In a separate bowl, beat the cream cheese, remaining sugar and egg yolks and the vanilla extract until smooth, then spread over the chocolate base.

5. Scatter the raspberries over the top, I tend to break them in half and spread them out flattened, and bake in the oven for 40-45 minutes.

6. Set aside to cool, then cut into squares and serve.

* You can also freeze raspberries in advance and crumble over the top before baking.