I had one of those eek what have I done moments with this Donna Hay Mixed Berry and White Chocolate Muffin recipe because the mix turned out PURPLE!
I freaked out thinking I was trying to do a nice thing baked muffins for Mr P to take into work and he'd be embarrassed handing out my PURPLE muffins to his work colleagues!
They turned out OK once the mix started to bake they went from purple to brown and another baking disaster was adverted phew!
I freaked out thinking I was trying to do a nice thing baked muffins for Mr P to take into work and he'd be embarrassed handing out my PURPLE muffins to his work colleagues!
They turned out OK once the mix started to bake they went from purple to brown and another baking disaster was adverted phew!
Before
After
So here is the recipe for moist tasty muffins, don't let the purple scare you at least you are forewarned (unlike me!)
Mixed Berry and White Chocolate Muffins
Donna Hay Modern Classics Book 2
Makes 12 muffins
Makes 12 muffins
2 cups plain flour
2 tsp baking powder
3/4 cup caster sugar
1 cup sour cream
2 eggs
1/3 cup vegetable oil
1 1/4 cups frozen mixed berrys (part defrosted
3/4 cup chopped white chocolate
Preheat the oven to 180c.
Sift the flour and baking powder into a bowl. Add the sugar and stir to combine.
Sift the flour and baking powder into a bowl. Add the sugar and stir to combine.
Place the sour cream, eggs, and oil in a bowl and whisk until smooth.
Stir the sour cream mixture through the flour and sugar mixture until just combined.
Stir the sour cream mixture through the flour and sugar mixture until just combined.
Sprinkle over the berries and stir once.
Spoon the mixture into 12 capacity non stick muffin tins until two-thirds full.
Bake for 20 minutes or until cooked when tested with a skewer.
Spoon the mixture into 12 capacity non stick muffin tins until two-thirds full.
Bake for 20 minutes or until cooked when tested with a skewer.
[All images my own]
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Oh my gosh! I'll freak out too! I pinned this so I remember to make it :)
ReplyDeletexo,
janmloves.blogspot.com
I bet Mr P's work colleagues really enjoyed them. Purple just makes it taste better!
ReplyDeleteIt's so hard with frozen berries not to have them make everything turn purple. The best way to stop it happening is to leave them in the freezer right til you need them and barely stir them in or my preferred way is to not add the berries to the mixture but put the mixture in the muffin tin and then poke some berries in by hand, it does take longer but no chance for purple swirls then! I'm sure they were greatly appreciated, purple or not!
ReplyDeleteI had the same issue about a month back when I first tried out a similar recipe (it's on my blog) and my muffins went purple. Now like Megan above, I don't add the frozen raspberries until the last minute and use the minimum number of strokes to fold them through VERY carefully. But like you, my purple muffins still tasted yummy :)
ReplyDeleteThose sound sooo yummy!
ReplyDelete