As my parents’ birthdays are less than a month away from each other, I’ve always practiced to give both of them the same surprise or presents, so no complaints ma. Hehe. So since this year I made my mum the chocolate-rock-muffin, I’ve decided to make my dad some muffins too.
And with that thought in mine, Karen Cheng posted the recipe for Raspberry and White Chocolate Muffins earlier this month. Sounds like an easy one, so I was off hunting for ingredients again. Got everything ready, except for raspberry. I substituted it with strawberry instead – honestly speaking, I have totally no idea what are these berries. They are just, berries, to me. >.<
Preparation was rather easy and fast. Mixed everything. And 30 minutes later, this is what I’ve got.
The first batch. I should have spooned more of the mixture in the cases.
The second batch. Much better. :D
If you ask me, it smelled SOOOOOOO GOOD in the oven! But only one thing. Notice the dark brown thingy on the sides? Those are sugar. I wasn’t aware that I was using those rough type of caster sugar and it didn’t melt enough when I was stirring.
But all in all, these are 95% successful pieces of muffins. Well at least, they are not rock-hard. :D
