I've rarely made muffins and when I have, they've been quite normal white or chocolate or mixture muffins, which quite frankly taste almost like nothing, so i decided to come up with a recipe with a little more complexity. I wanted to make white chocolate based muffins and then i saw the Omar candies in the store. They've are cream caramels and have always been one of my favourites so i wanted to integrate them in one of my recipes. Of course now that i've used them in baking i can just eat the rest of the sweets in the bag ; ) I also remembered that i have a little raspberries in my freezer. We got so little raspberries last year and so far i haven't dared to use them mixed in anything that might hide their flavour. These muffins seemed like a perfect place for them.
The name "White Chocolate Raspberry Omar muffins" was just so long that i decided to shorten it, and yes i know i had to break up the "white" and the "chocolate" but when it comes to black birds, I just couldn't fight the temptation to move a letter and call them Crow.
CROW Muffins (6-8 large muffins):
- 2 eggs
- 1 dl sugar
- 1,5 tsp baking powder
- 2 dl wheat flour
- 1/2 dl milk
- 50 g margarine
- 100 g white chocolate
- 12 Omar caramels
- raspberries (blueberries suit also)
Preheat oven to 175 degrees celcius. Take about 10 x 10 cm pieces of baking paper and smear them with some oil or margarine. Press the pieces down into your muffin mold. You can also muffin papers, but i wanted to have a more rustic feeling with my papered muffins.
Melt the margarine and mix in half of the white chocolate. The remaining heat of the margarine will melt the chocolate. Let the mixture cool down. Mix the baking powder into the flour. Whip the eggs and sugar until fluffy. Mix the milk, flour mixture and margarine - white chocolate mixture in the batter. Chop up the rest of the white chocolate and the Omars and mix 3/4 of them in the matter. Also mix in the raspberries. Fill the muffin cups 3/4 way and sprinkle the rest of the chopped white chocolate and Omars on top of the muffins. Bake low for 20 - 30 mins. The inside of the muffin will easily remain uncooked in large muffins if you use frozen berries and bake with too high heat for too short amount of time.
You can also try the recipe with dark or milk chocolate instead of white chocolate. Then especially I recommend using blueberries instead of raspberries.
Muffinit - Muffinssit - Valkosuklaa - Vadelma - Omar