To pass the tine on a rainy Sunday in March, I decided to make two new recipes, Raspberry and White chocolate muffins and Marmalade muffins.
I love raspberries but I am not a huge fan of white chocolate, so I was interested to see how the sharp sweetness of the raspberries would take some of the sickly sweet of the white chocolate away. The key to muffin batter is not to over mix it, otherwise the finished product will be stodgy and dense, if there are flecks of flour when you put them in the oven, don't worry, these will disappear. The raspberry and white chocolate muffins had raspberry puree (mashed raspberries!) and white chocolate chunks in the batter and then a whole raspberry and a large chocolate chunk on the top. When baked these took on a lovely golden brown colour and gave a great taste to the chocolate. I was a big fan of the muffins and think I will definitely make them again. Plus for once, the recipe said it make 12 muffins and it actually made 12 muffins, which hardly ever happens!
The marmalade muffins on the other hand I had a slightly different opinion about! This was a very wet batter which made them very moist, but the taste wasn't what I expected. Each muffin had a teaspoon of marmalade in the batter, however during baking it sank to the bottom and was then difficult to scoop off the paper. Billed as a healthier low fat muffin, I think I will stick to the tastier but maybe slightly naughtier versions in the future. I have a few more healthier breakfast muffins that I want to try, and will of course report back on the results.
