Best ever Raspberry, White Chocolate and Macadamia Muffins

With a second weekend of hard core gardening in front of us and many helpers recruited, I knew it was my duty to ensure the weary tree loppers were adequately fuelled.

What you will need for these scrumptious muffins:

Half a cup of coarsely chopped white chocolate (95g)
Three quarters of a cup of caster sugar (115g)
Two cups of SR flour (300g)
Half a cup of coarsely chopped macadamias (80g)
1 cup of coarsely chopped frozen raspberries
1 egg lightly whisked
Half a cup of macadamia oil (125ml)
Three quarters of a cup of buttermilk (185ml)

Method:

To ensure a beautiful high rise muffin, preheat your oven to 220 degrees Celsius (you will reduce the heat once you’ve placed your muffins in the oven).

Line your muffin tins with squares of baking paper.

Combine the white chocolate, sugar, flour, macadamias and raspberries in a large bowl. Stir to combine and add a well in the centre of the mixture.

Whisk the egg, oil and buttermilk and pour into the mixture. Gently stir until just combined. Be careful not to over mix as this will also help to create a high rise muffin, you should still be able to see a bit of the flour mixture among the batter.

Spoon evenly among the pans, filling each pan to the very top.

Place your muffins in the oven and immediately reduce the heat down to 200 Degrees Celsius.

Bake for about 20 minutes or until golden and cooked through.

The boys started their tree lopping at the crack of dawn so when I arrived at a more respectable hour, with freshly baked muffins, the fact I spent the morning baking instead of weeding was a distant memory.

Thanks to some wonderful friends, our very much over grown native 'garden' has now been stripped back and is ready for it's re-vamp!