3 cats, 1 restaurant and several muffins

The weather this week has been pretty awful, with rain and wind nearly every day.  Monday, however, was a nice and sunny day.  I was working at home, and was visited by all three of our visiting cats.

IMG_1172Misse tre pops in for a brief visit


Misse grå sniffs the flowers


Misse Moj wants a gin and tonic

On Friday evening, the Pilates studio I go to had a 10th birthday celebration reception, with glasses of champagne and nibbles.  Karl and I then went for dinner at Monsoon Poon.  The menu is a rather eclectic mix of all things eastern, with Thai food rubbing shoulders with Vietnamese and Indonesian.  We shared some Vietnamese spring rolls that came with a tangy lime and coriander dip, and then I had a Vietnamese beef dish that was full of flavour and fresh tastes.  It is an extremely busy place, so be prepared to wait for a table.

Today the sun is shining again, and I have just made some lemon, raspberry and white chocolate chip muffins.  No doubt they won’t last long…here is the recipe in any case.

IMG_1185Lemon, raspberry and white chocolate chip muffins

Preheat oven to 200C and grease a muffin pan.  Sift 300g self-raising flour into a large bowl, stir in 2 teaspoons of grated lemon rind, 75g caster sugar, 1 egg (lightly beaten), 60g of melted butter 250ml milk.  Add 200g frozen (or fresh in season obviously) and a couple of handfuls of white chocolate chips and mix through.  Spoon the mixture into the prepared pan and bake for around 25 minutes (20 minutes in a fan assisted oven – or mine at least).


The finished muffin pictured to the right



  1. Those muffins look fantastic! I’m definitely going to give them a shot this weekend. We’ve been going through lots of dreary weather, and just had a hint of sunshine so I’ve been craving lemon. Just a quick question about the self-rising flour. Is there a reason to use that rather than AP flour and baking powder? I’ve been seeing self-rising flour popping up in some recipes recently, and I wasn’t sure why the draw to that ingredient than the regular flour. Thanks!

    1. Thanks! They were really good actually. I guess because I grew up in the UK and now live in New Zealand I tend to use self-raising flour, but using normal flour and baking powder gives the same results (I also lived in a country where you couldn’t buy SR flour). I think using SR flour is just convenience! Hope you enjoyed the muffins!

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