Whip up a batch of muffins for a super simple breakfast or morning tea. These are a little spectacular and should be taken with Brew Choc!
I used to hit the gym at 6am every day...I mean EVERY DAY, back when I had kids at home. I was very thin! Sigh. Between arriving at home after the gym, and the kids heading out the door to catch the bus I could have a batch of warm muffins ready to go. I miss those days a little. Life was simpler, carbs weren't the devil and the kids were all happy with a warm treat as they headed off to fight dragons for the day!
This recipe brings back nostalgic memories...which somehow a trip to the gym does not!
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Need
- 60 Grams butter BUY
- 100 Grams raw caster sugar BUY
- 2 eggs
- 2 Teaspoons vanilla bean paste BUY
- 250 Grams milk
- 380 Grams SR flour
- Pinches pink salt flakes BUY
- 200 Grams chocolate white, in pieces BUY
- 300 Grams frozen raspberries
Do
- 1
Preheat oven to 200°C and line a 12 hole muffin tin with papers or silicone liners.
- 2
Place butter and sugar into the Thermomix bowl and blend 6 sec/speed 6.
- 3
Insert Butterfly. Whip 1 min/Butterfly/speed 3.
- 4
Add eggs and vanilla and whip 1 min/Butterfly/speed 3. Remove Butterfly.
- 5
Add milk, flour and salt and just combine 20 sec/Interval. Over mixing will make muffins tough and rubbery, a lumpy mixture is fine.
- 6
Using a spatula, fold through the chocolate and raspberries. Divide between muffin tray and bake 20 minutes or until bouncing back when pressed gently.
- 7
These will freeze really well, but you should warm them up slightly before serving.
