Summer 2018

Fresh Raspberry and White Chocolate Muffins with Apricot Glaze

Matt Golinski serves us a summer snack with these INseason fresh raspberry muffins.

Makes 12 large muffins

Ingredients

• 450gm self-raising flour
• 225gm caster sugar
• 375ml milk
• 250ml vegetable oil
• 2 eggs
• 250gm fresh cherries, pitted and halved
• 250gm white chocolate buttons
• 125gm apricots, halved, pitted and roughly chopped
• 125 caster sugar
• 125ml water

Method

1. Preheat oven to 180°C.
2. In a large mixing bowl, combine the flour and sugar and make a well in the centre.
3. Whisk together the milk, vegetable oil and eggs, then slowly whisk into the flour and sugar mixture to form a smooth batter.
4. Gently fold in the cherries and white chocolate.
5. Cut out twelve circles of baking paper large enough to fit large muffin tray bases with a couple of centimetres extra at the top.
6. Divide the muffin mixture between each of the papers.
7. Bake for 30 minutes.
8. Place the apricots, sugar and water into a small saucepan and simmer until the apricots have completely broken down and the liquid has reduced by about half.
9. Press through a fine sieve with the back of a spoon and brush onto the tops of the muffins.
10. Serve warm with whipped cream. Enjoy!

Wine to serve

Pretender
NV Angas Brut Moscato, Regional Blend SE Australia $12-17
Perfect
2017 Wirra Wirra Mrs Wigley Moscato, McLarenvale SA $20-25
Pretentious
2016 Two Hands Brilliant Disguise Moscato, Barossa Valley SA $32-37