Cookbook Used: Bourke Street Bakery
Author: Paul Allam and David McGuinness
Adski's blog, Totally Addicted To Taste.
I thought the Bourke Street Bakery cookbook was a bakery in Melbourne, as we also have a Bourke Street. But low and behold I was wrong, and it was actually in Sydney. When I have a trip up to Sydney, this place will be on the list of places to try.
After much debating if I actually wanted this cookbook, I put it on my Christmas list and mum popped it under the tree for me.
This is the first recipe I've made using this book. I found it a bit annoying that some ingredients were listed with cup measurements, then others in grams. I would have liked some consistency!
I'm looking forward to another one for breakfast tomorrow!
Dark Chocolate and Raspberry Muffins
Paul Allam and David McGuinness
Get your hands on:
400g (2 2/3 cups) plain flour
2 teaspoons baking powder
300g caster sugar
310g unsalted butter
1 teaspoon vanilla extract
225g dark chocolate, roughly chopped
225g raspberries, fresh or frozen
55g raw (dermerara) sugar
Icing sugar, for dusting
1. Preheat the oven to 190°C (375°F). Lightly grease a 12-hole muffin tin and line with paper cases.
2. Sift the flour and baking paper into a bowl and add the sugar, mixing well to combine.
3. Melt the butter in a saucepan over low heat, then remove from the heat and stir in the buttermilk. Using a whisk stir in the eggs to combine. Pour over the dry ingredients and whisk to combine. Use a large spoon to gently fold through the chocolate and raspberries.
4. Spoon the mixture into the prepared muffin tins. Sprinkle the tops with raw sugar. Reduce the oven temperature to 180°C (350°F) and bake for 20-25 minutes. It may be necessary to drop the temperature about 10 minutes before the end of baking time if the muffins are starting to brown on top.
5. To test if the muffins are done, push the top gently to feel that it is firm. Remove from the oven and allow to cool in the tins for 10 minutes before eating. Dust with icing sugar to serve.