Every day I drive past at least two signs for berry farms. At the moment the signs say 'closed' (oh, and 'COME ON ALL BLACKS!!'), but they're a reminder of goodness to come. Fresh blueberries, raspberries and massive trays of sunny strawberries for only $6 (go the misshapen seconds trays!!). Whilst I may still have a month or so to wait, it's never too early to break out the frozen berries for some muffins. So, blueberry muffins it is, with a hint of white shocola. Normally white chocolate has me sticking my tongue out in distaste (too sickly sweet), but with berries it seems to take on a whole new dimension, one of subtle, nutty, vanillayness. Okay, perhaps it's a day for making up words. Never mind, the muffins are so tasty, I'm sure the lexical authorities will forgive me.
2 cups flour
1 tbsp baking powder
1/2 tsp cinnamon
5 tbsp raw sugar
1 cup white chocolate (chips, bits, whatever)
2 eggs, beaten
3/4 cup milk
75g butter, melted
1 cup berries
extra raw sugar, optional
- Preheat oven to 200 degrees celcius. Grease muffins tins.
- Sift dry ingredients into bowl. Stir in chocolate and make a well in the centre.
- Combine eggs, milk and butter. Pour the mixture into well and add blueberries.
- Stir until just combined.
- Pour mixture into muffin tins (about 3/4 full) and sprinkle with a little raw sugar.
- Bake for 15-20 minutes until golden and inserted skewer comes out clean.