Happy Birthday To Me!!!
Raspberry, White Chocolate & Macadamia Nuts Muffins
Makes: 10-14 (depending on a case sizes)
300 g self-raising flour
150 g caster sugar
70 g butter, melted
200 ml buttermilk
1 egg, lightly whisked
1/2 tsp vanilla essence
80 g macadamia nuts, coarsely chopped
80-100 g fresh raspberries, halved
100 g white chocolate, coarsely chopped
muffins cases and muffin tin
Preheat the oven to 200°C. Place paper cases in muffin tin. I always double line with paper cases.
In a large mixing bowl, combine flour, sugar, white chocolate and macadamia nuts. In separate bowl place buttermilk, egg, vanilla essence and gently whisk with a handheld electric whisk. Then slowly pour into the flour mixture and beat on slow speed. Add melted butter and beat until incorporated. Stir in gently all raspberries and spoon the mixture into the paper cases until two-thirds full. Bake for 20-25 minutes, until golden brown.
Cool muffins on a wire rack.