As the cool of our autumn mornings nips at my bare toes, I find myself thinking back to the bitter winter that Peter and I spent living in a rented house in Campbell. It was one of the coldest winters I can recall, both in terms of actual temperatures (i.e. minus 7 degrees C or more) and also in just how much my body and I felt that chill.
Walking to and from work at the time may well have exacerbated that feeling, for on a frosty morning in those old tree-lined streets of Reid and Campbell, the ground feels like death under your boots. Of course I rugged up! Woollen socks, thick tights, knee length brogans, a coat, scarf, gloves and beanie. And I'd make my way down the streets and through the park with the fastest gait, but still arrived at my desk frozen to the core, my cheeks and nose as red as these here raspberries.
One morning, Peter walked with me as he wasn't away travelling with work and so we changed our route and walked through the campus of the college not far from the office. The warm corridors offered toasty warm shelter, albeit brief, on our journey. Fortunately, methinks, we noticed a bunch of folks queueing outside a cafe door, so we called in to investigate. That little venue was one of the best discoveries of that time! Not only was the coffee and hot chocolate really, really good. There were also muffins baked fresh on site every morning! One of my favourites was the raspberry with white chocolate. They sure warmed my belly on those winter mornings and I have been fond of them (and baking them) ever since. My only tweak was to add some macadamias. I think they deserve star billing in the title, don't you?
RASPBERRY, MACADAMIA AND WHITE CHOCOLATE MUFFINS
2 cups self raising flour
1/2 cup golden caster sugar
1/2 cup white chocolate callets
2g ground vanilla bean*
1/2 cup macadamia oil
2 tablespoons chopped macadamia nuts
3/4 cup buttermilk or soured milk
1 free range egg, whisked
1 cup fresh raspberries+
Preheat oven to 190 degrees C. Prepare a Texas muffin tin by lining it with paper liners. Combine flour, caster sugar, chocolate and vanilla bean in a bowl. Run a balloon whisk through the mixture to break up any lumps in the flour. Fold in the oil, egg, milk and nuts until the ingredients are just combined. Divide half the mixture evenly between the lined muffin cups (that is, spoon a little mixture into the base of each liner), sprinkle a few raspberries on top of the mixture, then spoon the remaining mixture over the berries. Finish by placing the last of the raspberries on top. Bake for 25-20 minutes until golden brown. Makes 6 extra large muffins. Dust with icing sugar before serving. Store in an airtight container. NB: + Frozen fruit can also be used. * Heilala Vanilla now sells ground vanilla. Or use the seeds from one vanilla bean.
Those muffins sure warmed my belly on winter mornings...
Some time ago, I wrote a snippet about our depths-of-winter-days spent in that house we rented in Campbell. You'll find it here, along with my recipe for cherry clafoutis. Muffins are a favourite of mine. You might also like my blueberry version. Happy baking xox
Tell me dear readers, how do you like to warm on up a bitterly cold morning? And what's your favourite muffin? Share your recipe here if you wish.
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- Liz Posmyk
NB: I use Australian standard measuring cups and spoons in my recipes.