Do you know the muffin man? Muffins are good for breakfast or a snack any time but they really have to be eaten the same day or frozen. The key is not stirring the mixture too much.
Makes 12
Dry ingredients:
1 cup wholewheat pastry flour
1 cup white flour
½ cup wholewheat flour
¾ cup brown sugar
1½tsp baking powder
1tsp bicarbonate of soda
¼tsp salt
2tbsp poppy seeds
Wet ingredients:
1½ cups milk
½ cup sour cream
1 egg
1tsp vanilla extract
Fillings:
¾ cup raspberries, halved
¾ cup coarsely chopped white chocolate
Sift the dry ingredients together. Add the raspberries and chocolate and toss to coat.
Whisk the wet ingredients and pour into the dry mixture. Stir just until mixed. Do not overstir.
Spoon the batter into a greased muffin tin. Fill each cup nearly to the top.
Bake for 15 to 20 mins at 180°C . Cool for at least 10 mins before removing from the tin.