These muffins really want to be cupcakes… all dressed up in pink and very colorful cupcake liners.
This recipe started as a basic white whole wheat blueberry muffin, then something real crazy happened between the time that I pulled the recipe out and gathered all my ingredients.
Many ideas crossed my mind before coming up with these scrumptious muffins.
Instead of blueberries with a cinnamon sugary toping, we ended up with white chocolate and dried Goji berries (a.k.a. wolberries). Why chocolate and goji berries? Because Valentine’s Days is just around the corner, if I’m baking something, it better have chocolate in it. And since the original recipe had blueberries, I wanted to include a berry, but something a little more intriguing. Hence, goji berries, which are not only tasty and pretty with their bright red color, but full of antioxidants.
Of course, if these berries are hard to find, you can always substitute raspberries or blueberries. Enjoy!
Goji Berry & White Chocolate Muffins
Adapted from King Arthur Flour
- 6 tablespoons butter
- 3/4 cup sugar
- 2 large eggs
- 2 cups White Whole Wheat Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 teaspoons vanilla extract
- 1/2 to 1 cup dried goji berries
- 1/4 cup white chocolate, chopped
Preheat the oven to 375° F. Line cupcake tins with liners.
Cream butter and sugar in a large mixing bowl until light. Add the eggs one by one and beat mixture. In a separate bowl sift the flour and baking powder and salt. Add the dry ingredients to the creamed mixture. Mix well. Add in the milk and vanilla mixing until smooth. (you can do this by hand or your can use an electric mixer). Quickly add the berries and white chocolate.
Fill the muffin cups 3/4 to almost full and bake in the preheated oven for 25 to 30 minutes, or until well risen and light golden brown. Cool in the pans for 5 minutes, then turn out onto a wire rack to cool completely.
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