Blueberry Muffins Recipe
I can't help reflecting on 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 muffins
2 cups self-raising Flour
2/3 cup Castor Sugar
2/3 cup roughly chopped White Chocolate
1 whole Egg
¾ cup Amasi
130g Melted Butter
5ml Vanilla Essence
1½ cup Blueberries or any berries-fresh or frozen
1) Sift the flour and castor sugar together, add white chocolate
2) Make a well in the centre 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 ½ 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.
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