Blueberry White Chocolate Muffins

I am really really really really really really really really really really sorry, but since I’m in the midst of graduate school and internship preparations and studying for exams in two weeks…I just don’t have time for an extended update.

It’s all one step after another on my quest for continuing education. I’m going to have so many degrees, people will walk down the street like, “DANG, THAT GIRL HAS SO MANY DEGREES. PRAY TELL, HOW DID SHE BECOME SO EDUCATED?”

That’s exactly what will happen.

Since Brandon’s last post about muffins was so popular, I thought I’d treat you with this lovely nosh from the pages of Olive Magazine! I’d been sitting on the photos for a few months, completely forgotten in my giant folder of food photos.

My mom whipped this up for my brothers and sisters for a teatime snack on their first day of school. The result is seriously delicious, even if white chocolate isn’t your thing. Brandon and I both snatched one up before they were fully cooled. (Don’t tell, but I might have had two. Ok, fine, definitely two.)

To all of our readers who are also struggling through the final exam season, we wish you good luck!

Blueberry and White Chocolate Muffins

Ingredients:

150g (1 cup) light whole wheat flour

50g (1/4 cup) golden caster sugar or substitute plain white sugar

½ tsp baking powder

a pinch of salt

1 egg, beaten

50g (aprox 4 tbsp) butter , melted and cooled

100ml lowfat milk

75g (1/2 cup) each blueberries and white chocolate chips

Directions:

Heat the oven to 200C/fan 180C/gas 6 and line a 6-hole muffin tin with paper cases.

Mix the egg, melted butter and milk into the dry ingredients with the blueberries and chocolate. The batter should be a bit lumpy. Divide between the cases and bake for 25 minutes until risen and golden and cooked through.