Wednesday, 21 June 2017

Raspberry & white chocolate muffins

Raspberry & White Chocolate Muffins
Made by Ethan, Thomas G and Angus

3 cups Edmonds sweet muffin mix
½ cup cold water
3 size 6 eggs
⅔ cup vegetable oil
½ cup of frozen raspberries
½ cup of white chocolate drops
Bowl, measuring cup(s), mixing spoon and spoon to scoop mixture, muffin cases, muffin tray, oven, skewer and wire rake.

Step 1. Preheat oven to 190* conventional or 170* fan-forced. Grease or line a 12 cup capacity muffin tray with muffin cases

Step 2. Place Muffin Mix, water, eggs and oil into a medium mixing bowl. Stir briskly with a wooden spoon until mixture is smooth and creamy and lumps have disappeared. Add in raspberries and white chocolate drops and gently fold into the batter. Spoon batter into prepared muffin tray.

Step 3. Bake for 20 to 25 minutes or until a skewer inserted into the centre comes out clean. Leave in tray for 5 minutes before turning out onto a wire rake to cool completely.

Reflection
Today in discovery I was baking muffins with Thomas,Angus,and Solomon I was being responsible with my behaviour. If I didn't behave it would have been a disaster. The table that we were at was really tall, so it was hard to put the ingredients in and to mix them all up. My next steps are to work at a better table so we can do it more easier and so we can mix it well. They turned out really well when they came out of the oven. For me the muffins were really tasty.

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