TRYING TO AVOID THAT THING YOU REALLY SHOULD BE DOING? BAKE THESE MUFFINS INSTEAD

WORD OF THE DAY: procrastibaking

The act of baking to avoid tackling a to-do list. Followed by ‘afternoon tea’, which prolongs one’s procrastination even further.

I’m a serial procrastibaker. Overdue tax return to file? Copy deadline? Meh – I think I’ll bake some muffins instead. Raspberry with macadamias. And I’ll have one with a nice big cup of Earl Grey. And maybe afterwards I can squeeze in a power nap… it’s a wonder I get anything done.

These muffins are my go-to whenever I get the urge to dilly-dally. I’ve adapted a recipe by an amazing food editor I used to work with, Sarah Hobbs, and they’re so easy to whip up I know all the ingredient quantities off by heart.

But here’s how I make them, so you can indulge in these bad boys and put off the inevitable for a little while longer, too. You don’t want to know how many muffins I consumed before finally writing this post.

Happy procrastibaking!

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RASPBERRY & YOGHURT MUFFINS
Makes 10 large muffins

Okay, I’ll admit muffins are basically code for cake, but I’ve gone with a low
amount of sugar (well, about half the amount you’d usually find in a muffin recipe) and I use organic ingredients, so I’ve convinced myself these are a healthy treat. Unless you add some white chocolate, which just makes them a freaking awesome treat.

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Butter, for greasing
2 cups (300g) self-raising flour
1/3 cup (75g) sugar
A couple of handfuls of chopped macadamias
¾ cup (185ml) plain Greek yoghurt
½ cup (125ml) sunflower or vegetable oil
1 egg
1 cup (125g) frozen raspberries (I freeze my berries as fresh ones easily get mangled while stirring them through the batter)
Oh go on then, throw in some chunks of white chocolate if you must.

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1. Preheat your oven to 180°C. Grease your muffin tray with butter.
2. Combine the flour, sugar and macadamias in a bowl and make a well in the centre.
3. Place the yoghurt, oil and egg in a jug and whisk to combine. Pour into the dry ingredients and fold through.
4. Add the raspberries and very gently stir them through the batter, being careful not to crush them (if they break apart too much you’ll just end up with pink muffins instead of lovely whole raspberries to bite into). If you’re going all out with white chocolate, throw it in now.
5. Dollop the batter into your prepared muffin tray and bake for 20-25 minutes until golden brown and a skewer comes out clean when the muffins are tested.
6. Serve them fresh out of the oven and make yourself a pot of tea to linger over – because after all that baking, you need a break, right?

Photography & styling: Selina Altomonte

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