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raspbery muffin

This muffins is a moist, dense, cake-like type of muffins, just as I like it :).  If what you’re after bread-y type of muffins, this recipe is not for you, or you could just use 2 cups of flour, and omit the coconut. The moistness last until the next 2 days, or more, but they didn’t last more than 2 days.

Some tips for you, If you want your muffins batter looks ‘clean’, don’t thaw the raspberry, but if you want a swirly pink effect in your batter, go ahead and thaw. Oh yeah, I sprinkled the top with some more chocolate chips, but they came out a bit burned. ( just golden-brown burned, not like black-charcoal-really2 bitter-burned). enjoy, and don’t eat them all in 1 day (if you can resist), cause, like most food,  they really DO taste better the next day.

Ingredients :

  • 1 1/2 cups plain flour
  • 1/2 cup desiccated coconut
  • 1/2 cup caster sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup buttermilk (or, milk + 1 tbsp lemon juice, let stand 5 min / until curdle)
  • 1 egg
  • 1/3 cup melted butter / oil
  • 1 cup raspberries (fresh or frozen, I used frozen)
  • 1/2 cup white chocolate chips (or more 🙂 )

preheat oven (180 C)

grease medium muffin tins

mix dry ingredients in a large mixing bowl (except white choc and raspberries)

mix wet ingredients in different bowl

tip the wet mixture to the dry mixture, mix until just combine

fold in frozen berries and white chocolate chips

fill muffin tins to 3/4 full

bake 30 – 45 mins or until toothpick test comes out clean


rosemary pizza - pumpkin pizza

Pizza Crust :

  • 2 cups plain flour
  • 1 cup water (roughly, it depends on conditions e.g. humidity, temperature,etc)
  • 2 tbsp olive oil
  • 1 tsp sugar
  • 1/4 tsp salt
  • 1 packet of dry yeast

topping 1 :

  • 1 tsp rosemary sprigs, chopped, don’t use the stalk
  • 1 potato, peeled, sliced thinly, as thin as possibe, soaked in cold water to help break down the starch a little bit, so it will cook faster
  • 1 tbsp parmesan cheese
  • 1 tbsp olive oil

topping 2 :

  • 1/2 cup cooked mashed pumpkin
  • 1/2 cup crumbled feta
  • 2 tbsp pine nuts, dry roasted
  • olives (optional)

pizza crust :

mix dry ingredients, add water and oil, until the dough come together, and hold it’s shape together. knead on lightly flour surface until elastic. To test the dough, pinch a marbled sized of the dough, if the dough can be stretcehed easily, and very smooth, that means it’s ready. Place in oiled bowl, cover with tea towel / cling wrap. Leave in warm environment for 30 – 45 min, until the dough expanded twice its original size. Punch the air out, and knead further for another 5 min. divide the dough in 2 equal size, stretched / rolled out,place on to pizza stone / pizza pan.

potato pizza :

preheat the oven 180 C fan forced.lightly brush olive oil on the surface of the dough. assemble the potato in 1 layer, slightly overlaped is fine, but no more than 1 layer. sprinkle with rosemary and parmesan, drizzle with olive oil, bake for 10 min.

pumpkin pizza :

spread the mashed pumpkin evenly on the rolled out dough, topped with crumbled feta, drizzle some olive oil. baked for 10 – 15 min. sprinkle the pine nuts and olives.