these muffins are absolutley to die for!!!!! I have been obsession about Mugg & Bean's super-sized
muffins. A large berry-and-white-chocolate muffin is the perfect example. The
muffin's outer, almost gooey, crispness contrasts so well with the light, inner
texture. It's a tea-time taste sensation.
Yields: 6 large or 12 Small muffins
Ingredients:
2 cups self-raising Flour
2/3 cup Castor Sugar
2/3 cup roughly chopped White Chocolate
1 whole Egg
3/4 cup Amasi / Buttermilk
130g Melted Butter
5ml Vanilla Essence
1 cup Blueberries or any berries-fresh or frozen
Icing Sugar
Method:
1) Sift the flour and castor sugar together, add white
chocolate
2) Make a well in the center of this and add the egg,
amasi, butter and vanilla essence. Combine together; be careful not to over
incorporate
3) Grease a muffin tin and divide mixture between six
muffin tins. Place about ? cup of blueberries, between the six muffins, with
your fingers deep within the mixture. Then top the rest of the berries on the
top of the muffins and lightly put a bit a pressure to sink them slightly
within the mixture. Sprinkle with icing sugar and bake at 180°C for 25 or
so minutes until cooked.
I used Wallnuts instead of berries. This recipe is so easy to make and its Delicious!!!!!!!
