Week 1 Baking - Raspberry & White Chocolate Muffins and Hokey Pokey Biscuits

Although we try very hard not give our kids sugar, I like to give them a piece of baking in their school lunches each day.  They also have a sandwich, piece of fruit and a muesli bar or nuts/dried fruit.

I tend to bake on a Sunday afternoon and always try to have something in our baking tins in case we have unexpected visitors!  The hokey pokey biscuits are an adaption of one of my mother's recipes.  I loved these so much as a kid and they remind me of my childhood.  I have made these using gluten-free flour too.

RASPBERRY & WHITE CHOCOLATE MUFFINS

INGREDIENTS
300g flour
1 tbsp baking powder
100g caster sugar
100g butter
2 eggs
200ml milk
1/2 cup frozen raspberries
1/2 cup white chocolate

METHOD

1. Preheat oven to 200°C.  
2. Sieve flour and baking powder into a large bowl and add sugar.
3. Melt butter in a separate bowl.
4. Whisk eggs and milk together.  Pour the melted butter plus egg mix into the flour and stir gently.
5. Stir in the raspberries.
6. Line a muffin tin with 12 muffin cases.  Half fill each muffin case with the mixture.  Place a chunk of white chocolate in each case and fill each case with remainder of mixutre.
7. Bake for 15 - 20 minutes until golden.
8. Cool on a wire rack.

HOKEY POKEY BISCUITS

INGREDIENTS

1 tbsp golden syrup

1 tbsp milk

1 tsp baking soda

115g butter

1/2 cup sugar

1 cup flour

METHOD

1. Melt golden syrup and milk together and cool.
2. Add baking soda when almost cool and beat until frothy using an electric mixer.
3. Cream butter and sugar and add frothy mixture.  Then add the flour.
4. Roll into small balls and place on a greased baking tray (I use a silicon mat on my baking tray).
5. Press gently with a lightly floured fork.
6. Bake at 120°C for about 30 minutes.
7. Gently remove and place on wire rack to cool and harden.