Quick fix

Life doesn't always give you what you want.

Yes, everyone knows that, it's a cliche. But what varies from person to person, and what's most important, is our response after we realize that what we've been working for and what we desire won't happen.

We're faced with three main options. We can sulk, scream, cry about, or argue our case until we get the result (which can be never). We can totally give up and let go of what we set out to do. Or we can find another way, maybe modify the goals, to still achieve the initial purpose. It depends on the circumstances but most of all it depends on you.

I find that the things eluding me can be the very simple or the very complicated, with most of the complicated events arriving later in life as tougher challenges accompanying work, relationships and age come along. This week though, luckily, I had a simple one. It was a matter of baking ingredients.

At first, I wanted to bake this hazelnut sponge cake filled with chocolate and raspberry cream. Due to the busier schedule this week, I had to postpone that recipe so I opted for white chocolate and raspberry muffins instead. After all, I was craving for something 'cakey' and with raspberries. 

Alas, when I arrived at the supermarket to buy the two star ingredients, there was none in sight. Fresh raspberries were currently out of stock and although the supermarket had a section specially devoted to Lindt chocolate, only one type of white chocolate was available...I'm finicky when it comes to chocolate now. It's just one of those ingredients that's quality over cost.

Either I have to choose another recipe with different ingredients or make do with what they have. Glad to say, I stuck by number two. I bought frozen raspberries and white chocolate toblerone. A good thing about the toblerone was it came with bits of waffles inside. They added an extra texture to the muffins.

Muffins belong to the family of sweets called quickbreads. Unlike their traditional bread cousins, they don't need yeast. Baking powder first makes the muffins rise when the dry and wet ingredients are mixed, and then when they come in contact with the oven heat. They are great bakes on occasions you're short on time.. The thing to remember is to mix the batter sparingly. It's okay if there are lumps and bumps. They give the muffins their famous open crumb texture.

I was also able to try out a streusel recipe with the muffins and it added a fantastic crunch to the muffin tops. Who could say no to that? Enjoy~ :)

Raspberry and White Chocolate Muffins

adapted from Baking from my Home to Yours

Makes 12

Ingredients

2 large eggs

3 tbsp honey

113g unsalted butter, melted and cooled

1 cup whole milk (or buttermilk)

1/2 cup sugar

2 cups all-purpose flour

2 1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/2 cup white chocolate, chopped

1/2 cup raspberries

Method

1. Place the rack in the center of the oven and preheat to 190C. Line a muffin tray with paper muffin cups.
2. Pour the milk into a medium bowl and whisk in the eggs, honey and melted butter. (I'd like to use a measuring jug, it's easier to combine with the dry ingredients later).
3. In a large bowl, whisk together the sugar, flour, baking powder, baking soda and salt.
4. Pour the liquid ingredients over the dry ingredients and with a whisk or a rubber spatula, gently, but quickly stir to blend.
5. Stir in the white chocolate and raspberries
6. Divide the batter evenly among the muffin cups.
7. Sprinkle the streusel topping and press them into the batter (recipe see below).
8. Bake for 22-25 minutes until golden and springy to the touch.

Streusel Topping

also adapted from Baking from my home to yours

Ingredients

1/2 cup all-purpose flour

1/2 cup light brown sugar (white also works fine)

1/4 tsp cinnamon powder

1/4 tsp nutmeg powder

5 tbsp (around 70g) cold unsalted butter, cut into cubes

Method

1. Whisk the flour, sugar and spices in a small bowl.
2. Add the cold butter cubes and toss to coat.
3. Using your fingers, rub the butter into the dry ingredients until they become irregularly shaped crumbs.
4. Set aside in the refrigerator until you're ready to use them.