White chocolate and raspberry muffins and chocolate chip cookies courtesy of Bill Granger via The Red Kitchen.

Chocolate Chip Cookies (Bill Granger's Sydney Food)

125g (4 oz) unsalted butter, softened
1 1/4 cup tightly packed brown sugar
1 teaspoon vanilla essence
1 egg, lightly beaten
1 1/2 cups plain (all-purpose) flour
1/2 teaspoon baking powder
a pinch of salt
1 1/2 cups chocolate bits (sometimes I use a combination of milk, dark and white)

Preheat oven to 180c (350F) Place butter and sugar iin a bowl and beat until light and creamy. Add vanilla and egg and stir to combine. Stir in the sifted flour, baking powder and salt until just combined. Fold through chocoate chips.

Place spoonfuls of cookie mixture on a greased and lined baking tray, allowing room for spreading. Cook for 15-20 minutes, until they turn pale gold. (Less in a hot oven like mine!)

Allow to cool on the tray for 15 minutes before placing biscuits on a wire rack to cool further. Makes 16 though I double the recipe and appear to make about 40 or so (minus the warm ones which get eaten straight away and any dark coloured batches I think should not appear with the rest!)


Raspberry and White Chocolate Muffins
2 cups self-raising flour
1/4 cup caster sugar
1/4 cup brown sugar
1 egg
zest of 1 lemon
90g. unsalted butter, melted
1/2 cup buttermilk
1/2 cup milk
1/2 cup white choc chips
150g. frozen raspberries (1/2 box)

1. Pre-heat oven to 180 deg.C.
Grease a muffin tin well with butter or spray oil.
2. Sift flour into a large bowl and stir in the sugars to mix evenly.
In another bowl mix together the egg, lemon zest, butter, buttermilk, milk and choc chips and add to the flour mixture with the raspberries.

Spoon into muffin tin and bake for about 20 minutes (less for mini muffins) or until golden.

Remove from oven and allow to cool for a few minutes before turning out onto a wire rack to cool completely.

Makes 12 big/24 mini muffins.