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!
We now have an amazing Lazy Sourdough Bakery course available to do at your own pace online. We are adding more courses in 2022. Check us out!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 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
Preheat oven to 200°C and line a 12 hole muffin tin with papers or silicone liners.
Place butter and sugar into the Thermomix bowl and blend 6 sec/speed 6.
Insert Butterfly. Whip 1 min/Butterfly/speed 3.
Add eggs and vanilla and whip 1 min/Butterfly/speed 3. Remove Butterfly.
Add milk, flour and salt and just combine 20 sec/Interval. Over mixing will make muffins tough and rubbery, a lumpy mixture is fine.
Using a spatula, fold through the chocolate and raspberries. Divide between muffin tray and bake 20 minutes or until bouncing back when pressed gently.
These will freeze really well, but you should warm them up slightly before serving.