Choc Berry Muffins

Please note:

• This recipe has only been tested in my kitchen
• Australian Standard Measuring devices have been used

- 1 cup = 250ml
- 1 tsp = 5ml
- 1 Tbsp = 20ml


This is a new recipe that I have been working on.

I use a silicone muffin tray that I lightly oil. When they are out of the oven I let them cool for about 10 mins, until I can touch the bottom and not burn my fingers, then just pop them out carefully. No paper to make a mess when the kids get to them.

Not sure about storage for these, I have never had to store them.

Best eaten warm.

Blackberry / Raspberry & white choc muffins

Strawberry & white choc muffins

CHOC BERRY MUFFINS

Makes 12 muffins

1 3/4 cups self raising flour

1/4 cup sugar
1 egg, lightly beaten
1/4 cup vegetable oil
3/4 cup milk
1 cup white chocolate buttons
1 cup roughly chopped berries

1. Preheat oven to 180 degrees c.
2. Place all ingredients into a small bowl, mix lightly with a whisk or fork until just combined. 
3. Divide mixture evenly between 12 muffin holes
4. Bake for 20 - 30 mins, or until they are firm to touch