I'm always tempted by a good old pancake stack whenever I make a nice breakfast - the lure of warm, fluffy pancakes dripping in butter and maple syrup is hard to resist. However, the thought of standing over a hot stove in 35 degree heat wasn't overly appealing, so I decided to do something I rarely do and make muffins. I threw them in the oven and hid in the airconditioning for 25 minutes - happiness.
Ok - so they aren't the most breakfasty of flavours - but they are seriously delicious. While my recipe calls for mixed berries, white chocolate and hazelnuts, almost any combination of chocolate/nut/fruit would work spectacularly. Adding a crumb, or streusel, makes the muffins look even more appetizing.
White chocolate berry muffins with hazelnut streusel
Makes 12.
Ingredients:
Muffins:
- 2 cups self-raising flour, sifted
- 2/3 cup firmly packed brown sugar
- 3/4 cup white chocolate chips
- 1 cup mixed berries
- 1 egg
- 1/2 cup rice bran oil
- 3/4 cup buttermilk (or whole milk with 1 teaspoon lemon juice)
- 1 teaspoon vanilla
Streusel:
- 1/2 cup plain flour
- 1/2 cup brown sugar
- 1/2 cup hazelnuts, crushed
- 50g butter
Method:
- Make streusel: combine dry ingredients in a medium bowl. Rub in butter until mixture resembles crumbs.
- Preheat oven to 180 degrees C. Mix together flour, sugar and chocolate chips.
- Lightly beat the egg. Stir egg, oil and buttermilk into dry ingredients, being careful not to overmix. Fold in berries.
- Divide among a greased 12-cup muffin tray, and top with one teaspoon of streusel per muffin.
- Bake for 25-30 minutes, or until a skewer inserted into the middle comes out clean.
These muffins are wonderful warm, but will keep in an airtight container for a couple of days.
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