Monday, March 31, 2014

  • 1/2 cup (95g) white chocolate buds
  • 3/4 cup (155g) caster sugar
  • 2 cups (300g) self-raising flour
  • 1/2 cup (80g) coarsely chopped macadamias
  • 1 cup (125g) frozen raspberries
  • 1 egg, lightly whisked
  • 1/2 cup (125ml) macadamia oil (see note)
  • 3/4 cup (185ml) buttermilk

  1. Step 1
    Preheat oven to 200°C. Line six 3/4-cup (185ml) capacity Texas muffin pans with paper cases.
  2. Step 2
    Combine the white chocolate, sugar, flour and macadamias in a large bowl. Coarsely chop half the raspberries. Add all the raspberries to the mixture. Stir to combine. Make a well in the centre.
  3. Step 3
    Whisk the egg, oil and buttermilk in a jug. Pour into the flour mixture. Gently stir until just combined. Spoon evenly among the pans. Bake in preheated oven for 20 minutes or until golden and cooked through. Remove from oven, set aside for 5 minutes. Serve warm.

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