I'm really sorry for not posting for so long, I've just been over my head in school work... Our nice teachers decided that the 2-3 weeks before our break have to be filled with tests... And not just an easy one, that you only have to study 15 minutes for and you get a good mark, o no! They decided that everyone of the tests should be long and about multiple chapters....
Yeah, I don't really love them right now...
I do really love these muffins! (Yeah, smooth and subtle change of topic, I know)
I first made them a year ago, for Easter, and I loved them right away. They are delicious. They have the sweetness and a bit of tartness from the raspberries, a subtle hazelnut flavour and a sweet, smooth white chocolate frosting on top.
You should try them yourselves!
Hazelnut Berry Muffins with White Chocolate Frosting
125g Cadbury White Chocolate Melts
250g Philadelphia Block Cream Cheese, chopped and softened
125g butter, softened
¾ cup caster sugar
2 eggs, lightly beaten
Finely grated rind of 1 orange
2 tablespoons orange juice
½ cup flour
½ cup SR flour
½ cup ground hazelnuts
150g frozen raspberries
Extra raspberries for decoration, if desired
Combine the chocolate and half the philly and stir over simmering water until chocolate has melted. Chill until firm enough to spread.
Beat the remaining half of the philly, butter and sugar with an electric mixer until smooth. Gradually add the eggs, beating well between each addition. Fold through the lemon rind and sifted flours alternately with the juice, then stir through the hazelnuts and raspberries until combined.
Spoon into 12 x 1/3 cup capacity patty paper lined muffin pans. Bake in a moderate oven 180°C for 25-30 minutes or until cooked when tested. Cool on a wire rack for 10 minutes before turning out of pan to cool completely. Spread with the prepared frosting and decorate with extra berries if desired