Blueberry and Chocolate Chip Muffins

pre heat oven 180 degrees

300g Self Raising Flour
1 and a half teaspoons Baking Powder
100g Sugar
200g Milk Chocolate
100g Blueberries
100ml Sunflower Oil
250ml Milk
1 Egg
1 teaspoon vanilla Essence

1. Prepare a muffin tray by greasing lightly and setting to one side.
2. Mix together all the dry ingredients in a mixing bowl. (including the blueberries)
3. In a separate bowl, mix together the oil, milk, egg and vanilla.
4. Add the liquid mixture into the dry and mix well
5. The mixture will be lumpy but that's OK.
6. Divide the mixture into 12 muffin cases.
7. Bake in the oven for approx 20 mins.

These muffins are defiantly better eaten warm as the oozing blueberries and the melted chocolate are just delightful.

Waffleberry Pudding

preheat oven 200 degrees

16 Waffles cut into small squares
150g White Chocolate
300g Raspberries (frozen work just as well as fresh)
55g Caster Sugar
1 tablespoon Plain Flour
500ml Single Cream
3 Eggs
1/2 teaspoon Vanilla Essence

1. Put half of the waffles in an oven proof dish and sprinkle half the raspberries and half the chocolate on top.
2. Repeat the layers of waffles, raspberries and chocolate.
3. Mix sugar, flour, cream, eggs and vanilla essence, then pour over the waffle mixture.
4. Cover with tin foil
5. Bake for 30-35 minutes, removing the foil half way through cooking.
6. Serve warm

delicious with ice-cream! Thanks to my sister Eve for this recipe...It's her husbands favourite and certainly a huge hit in our home too!