The weather this week has been pretty awful, with rain and wind nearly every day. Monday, however, was a nice and sunny day. I was working at home, and was visited by all three of our visiting cats.
Misse tre pops in for a brief visit
Misse grå sniffs the flowers
Misse Moj wants a gin and tonic
On Friday evening, the Pilates studio I go to had a 10th birthday celebration reception, with glasses of champagne and nibbles. Karl and I then went for dinner at Monsoon Poon. The menu is a rather eclectic mix of all things eastern, with Thai food rubbing shoulders with Vietnamese and Indonesian. We shared some Vietnamese spring rolls that came with a tangy lime and coriander dip, and then I had a Vietnamese beef dish that was full of flavour and fresh tastes. It is an extremely busy place, so be prepared to wait for a table.
Today the sun is shining again, and I have just made some lemon, raspberry and white chocolate chip muffins. No doubt they won’t last long…here is the recipe in any case.
Lemon, raspberry and white chocolate chip muffins
Preheat oven to 200C and grease a muffin pan. Sift 300g self-raising flour into a large bowl, stir in 2 teaspoons of grated lemon rind, 75g caster sugar, 1 egg (lightly beaten), 60g of melted butter 250ml milk. Add 200g frozen (or fresh in season obviously) and a couple of handfuls of white chocolate chips and mix through. Spoon the mixture into the prepared pan and bake for around 25 minutes (20 minutes in a fan assisted oven – or mine at least).
The finished muffin pictured to the right
Thistles and Kiwis 
Those muffins look fantastic! I’m definitely going to give them a shot this weekend. We’ve been going through lots of dreary weather, and just had a hint of sunshine so I’ve been craving lemon. Just a quick question about the self-rising flour. Is there a reason to use that rather than AP flour and baking powder? I’ve been seeing self-rising flour popping up in some recipes recently, and I wasn’t sure why the draw to that ingredient than the regular flour. Thanks!
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Thanks! They were really good actually. I guess because I grew up in the UK and now live in New Zealand I tend to use self-raising flour, but using normal flour and baking powder gives the same results (I also lived in a country where you couldn’t buy SR flour). I think using SR flour is just convenience! Hope you enjoyed the muffins!
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