I posted this picture on Instagram and a lot of you asked for the recipe, here it is. After adapting recipes, trying, tasting and recipe testing, I feel like I’ve come up with the perfect recipe, well to me anyway. Fluffy and moist with the perfect amount of tartness from the raspberries and sweetness from the white chocolate. This recipe does have one small problem though, it makes 10 muffins, who made a dozen a thing anyway? Why can’t we just have 10, 10’s a good number right. Let’s make 10 a thing, who’s with me? Muffins pans with 10 muffin holes, I think I’m onto something here.
I love the flavour of the Cadbury range, I use the melts chopped up, but you can use chocolate chips if that’s what you’ve got. The extra drizzle for the top is totally optional, and the muffins don’t need them but it definitely adds a little “something, something” to the taste and look.
Raspberry White Chocolate Muffins
- 1 1/4 cup flour
- 1 1/2 tsp baking powder
- 1/2 cup sugar
- 1/2 tsp vanilla essence
- 1/2 cup oil
- 1 egg
- 3/4 cup milk
- 3/4 cup frozen raspberries
- 1/2 cup chopped white chocolate chips
- optional, for decoration: 1/4 cup white chocolate
Preheat your oven to 180c. Add all your dry ingredients into a bowl and mix lightly with a whisk. Add in the oil, vanilla essence, egg and milk. Whisk until smooth and just combined. Throw in your white chocolate and raspberries and fold in gently with a spoon.
Note: If you’re using white chocolate melts, remember to chop them up. I also crush the raspberries slightly so there’s little bursts spread throughout the muffins.
Fill each muffin hole till the top. Place in the oven for 15 mins or until lightly golden and a skewer comes out clean. Let cool in the pan. Once cooled gently remove, you may need the help of a knife to run around the sides. If you’re choosing to decorate melt the chocolate in the microwave for 30 seconds, fill into a ziplock bag, cut the tip off and drizzle over the top of the muffins.
As you would have noticed the other great thing I love about this recipe is that it’s all done in one bowl, you don’t even need a mixer! Easy to make, easy clean up and tasty too, doesn’t get much better than that!
I love peanut butter, do you? Peanut butter works well in so many different flavour combinations, peanut butter and chocolate, peanut butter and white chocolate, peanut butter and oreos, peanut butter and jelly, peanut butter and pretzels, peanut butter and banana, as you can see, I could go on all day with this, so I’ll stop there. If you’re a big peanut butter lover like I am, give this smoothie a try.
Peanut Butter Banana Smoothie
1 cup milk
1/2 tblsp chia seeds
1 tsp sweetener
1 tblsp peanut butter
Blend all the ingredients together and enjoy. This is a great snack to keep you going in between meals or bulk it up with some oats and protein powder for a fulfilling meal.
I’m not sure many of you have heard of this before, but it is a must try. I have been obsessed with it since the first time I made it a few weeks ago and have it for breakfast nearly everyday. It’s easy and delicious and especially good for summer, since it involves no cooking. Yes, you read right ‘no cooking’!!! Try the basic recipe below, I’ll be putting up some variations in the coming weeks.
Basic overnight oats
1/3 cup rolled oats
1/2 cup milk
1/2 tblsp chia seeds*
1-2 tsp honey or other sweetener (adjust to your sweetness tastes)
*chia seeds can be found in health food shops, it is an ancient seed that’s full of protein and omega 3 and 6, it also helps you stay fuller for longer
Mix all the ingredients in a bowl and put it in the fridge overnight. Top with yoghurt, fresh fruit or nuts and enjoy! This recipe is that simple, the oats soak up all the liquid and are soft and perfect in the morning. Be warned though, it doesn’t look like much, but it can be really filling. Overnight oats, a breakfast 12 hours in the making.
3 cups instant/rolled oats
1 cup shredded/desiccated coconut
1/2 cup mixed seeds
1 cup chopped nuts
1/4 cup syrup (honey, agave, maple)
1/2 cup liquid (milk, or fruit juice)
1/4 cup butter or oil
Other optional extras
Sultanas, currents or craisins (I say optional because I don’t like chewy bits in my muesli, but it’s probably the way most people have it)
Diced dried fruit
Mix all the dry ingredients, chia and sesame seeds were my choice for the seed mix as you can see in the picture below. This was taken before I added the nuts, I used almonds, macadamias and cashews.
Add in syrup , liquid and oil/butter, I prefer butter, I rub it in and it creates chunky crunchy bits. Give the muesli a good mix. Spread the muesli evenly in a tray and put it in the oven. Bake until golden, usually around 20 minutes on 180°C, or until golden. If adding dried fruits, add them in after you’ve toasted the muesli. Stores in airtight container for a 2-3 weeks.
Try it with blue berries and yogurt!