St. Dalfour Red Raspberry fruit spread and white chocolate Muffins

(makes 8 muffins)

Ingredients:

  • 180g Butter
  • 160g Self-raising flour
  • 2 eggs
  • 150g sugar
  • 1/3 cup milk
  • 2 teaspoon Baking powder
  • 5 tablespoons St. Dalfour Red Raspberry fruit spread
  • 100g white chocolate bits
  • Icing sugar for dusting

 

Method:

Turn on your oven and set the temperature to 200 degrees (C°)

Melt the butter and cool.

Whisk the eggs and sugar until thick. Add the butter, sifted dry ingredients and finally the milk. Mix these ingredients lightly.

Gently stir through 5 tablespoons St. Dalfour Red Raspberry fruit spread and the white chocolate bits.

Spoon the mix in to a well greased muffin tray and bake in the oven for 30 minutes or until golden brown and cooked through. Dust with icing sugar.

Our Chef, Rena patten

Rena comes from a Mediterranean background and from a very young age has enjoyed cooking a variety of dishes from the region. Following in the footsteps of her mother and both grandmothers where recipes have been passed on, refined and adapted to reflect Rena's style.

She regards herself as a cook, not a chef, and her dishes reflect her passion for Greek, Italian, French and Middle Eastern cuisine.

Whilst Rena has no professional training her natural flair and understanding for good healthy produce has enabled her to produce delicious and simple home cooking.

Rena has cooked at many food shows, tantilising visitors with her quick and easy Mediterranean style dishes. Rena has published 2 books and has previously written a regular newspaper column.

Rena Patten has just published her new book Cooking With Quinoa - The Supergrain. Check web link.

St. Dalfour Red Raspberry fruit spread and white chocolate Muffins

(makes 8 muffins)

Ingredients:

  • 180g Butter
  • 160g Self-raising flour
  • 2 eggs
  • 150g sugar
  • 1/3 cup milk
  • 2 teaspoon Baking powder
  • 5 tablespoons St. Dalfour Red Raspberry fruit spread
  • 100g white chocolate bits
  • Icing sugar for dusting

 

Method:

Turn on your oven and set the temperature to 200 degrees (C°)

Melt the butter and cool.

Whisk the eggs and sugar until thick. Add the butter, sifted dry ingredients and finally the milk. Mix these ingredients lightly.

Gently stir through 5 tablespoons St. Dalfour Red Raspberry fruit spread and the white chocolate bits.

Spoon the mix in to a well greased muffin tray and bake in the oven for 30 minutes or until golden brown and cooked through. Dust with icing sugar.