I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Monday, 29 February 2016

Raspberry and White Chocolate Crunch Muffins.

 

Raspberry and White Chocolate Crunch Muffins.

Treat yourself this lovely Monday Afternoon. Yum!

Equipment:
12 hole muffin tin lined with 12 muffin cups.

        Crunchy topping.
In a small saucepan put in,
-50g butter, with
-30g caster sugar,
-25g flaked almonds,
-25g rolled oats,
-1tbsp desiccated coconut.

         Dry ingredients.
In a large bowl, put in, 
-250g self raising flour,
-200g caster sugar,
-2tsp baking powder,
-pinch salt,
Stir to combine, leave aside.

In a small heatproof bowl over gentle simmering water,
Melt 150g white chocolate.
Leave aside.

Oven 180c fan forced.

         Wet ingredients:
-200ml milk.
-3 eggs.
-3bsp vegetable oil.
-1tsp vanilla bean paste.
Whisk the above ingredients together, add to
-dry ingredients, add
-melted chocolate, stir well, add
-150g frozen raspberries.
Stir to combine.

Spoon into the muffin cases
Top with crunchy topping.
Bake 25-30 minutes, skewer should come out clean.

Leave to cool on a cooling rack for 5-10 minutes.
Serve with a large cup of tea.
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