Work has been horrendously busy of late. What with the new hospital and laboratory build, everyone is still finding their feet and working out how to work in their spaces. Yesterday was particularly bad as we had two people off or away and lots of patients to bleed and lots of outpatients attending our laboratory as well. This morning I got up early (5.30) and made everyone a batch of Raspberry and white choc muffins. It sure cheered them up!
First I assembled my ingredients.
2 cups of Self Raising flour
3/4 cup of Raw Caster sugar
1 cup of White chocolate bits
1/3 cup Rice Bran oil
1 cup of Buttermilk
1 1/2 cups of frozen raspberries
I sifted the Self Raising flour and Raw caster sugar into a bowl.
Then I mixed the eggs (beaten), rice bran oil and buttermilk all together in another bowl.
I mixed the dry and the wet together.
Next I added the white chocolate bits, mixed in well and then folded through the raspberries.
I’d prepared my muffin cases before hand.
Then I added roughly a quarter to a third of a cup of mixture into each muffin case and baked them in a pre-heated oven at 170 degrees celsius (160 fan forced) for 28 minutes.