tschuppibaking

Actually I always thought that I am happy when I buy shoes. But this isn’t the truth which I know since last week. I mean I am still happy to go buying shoes, but when my new muffin mould arrived I could have hugged the whole world. I could have opened my window and shouted to my whole neighbourhood: “YES, I got it!!” Finally I own a big size muffin mould, this is so cool… I love to make muffins, but with the normal size mould I was always disappointed in the end as you never reach a real big muffin, which I really prefer. There is just more to eat on one big muffin and it’s definitely worth it.. 🙂

As I was so excited about the new mould, I couldn’t wait to bake my favourites – White Chocolate and Raspberry Muffins -. I am wondering if you are also so into muffins like me and which would be your favourite, I am sure everyone has one, right? 😉
Well, tastes vary, but the most important thing for a muffin is to have it moist. What’s better than have a muffin in your hands, on the outside well baked but when taken the first bite tasting the fruit- and sweetness in a moist texture…? Ooooh how I love that…If you love that as well, try the following recipe and you will have a little (or big) star in your recipe repertoire… 😉

Muffins with Raspberries and white chocolate chips (originally from The little black book of Muffins, recipe adjusted):

preheat oven to 180-190 degrees Celsius and put into every mould a paper mould

260g spelt flour,
2tsp baking powder,
1/2tsp baking soda,
1 pinch of salt,
37g of custard powder,
2tblsp oatmeal,
mix in a big bowl

100g butter,
melt on low heat in a mid-sized pan

80g light brown sugar,
1pck vanilla sugar,
200ml milk,
2 eggs,
add one after another into the melted butter and stir well, mix together with dry ingredients

200g white chocolate chopped,
200g fresh raspberries (wash them and dry afterwards with paper towels),
fold into the dough carefully

fill the moulds up to the border and bake for 28 minutes (big size) or 20 minutes (normal size)