Fresh Raspberry and White Chocolate Muffins with Apricot Glaze by Matt Golinski

Fresh Raspberry and White Chocolate Muffins with Apricot Glaze

Image source: IN Noosa Magazine

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

Makes 12 large muffins

  • 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
  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

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

About the Author /

Matt Golinski is a highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. He is the Food and Culinary Tourism Ambassador for the Gympie region; Ambassador and Advisory Executive Chef for Peppers Noosa; and a festival favourite.

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