While I may have not found the muffin yet, I'm pretty darn happy with the recipe I'm using at the moment. It's derived from a recipe by Jude Blereau, an Australian Wholefood guru. While I've made it clear I don't follow any specific food moments, many of Jude's Wholefood musings make good sense. And her recipes rock. I just adjust them according to what I have in the pantry.
Today I've made raspberry and white chocolate muffins, but the great thing about this recipe is its versatility - use anything you have on hand and just experiment (pear and coconut are a particular favourite in The Everyday Baker household).
My big tip for making muffins? Do NOT over mix your ingredients. It will kill your muffins. Don't kill your muffins people, that won't please anyone.
Pretty Darn Good Muffins
1 cup plain white flour
1 cup wholemeal or spelt flour
2 1/2 teaspoons baking powder
1/2 cup sugar (I use raw caster sugar)
1/2 teaspoon vanilla bean paste
80g butter, melted
1/2 cup milk
1/2 natural yoghurt
3/4 cup white choc bits
1 cup frozen raspberries
Heat oven to 165 degrees Celsius (fan forced) and line a 12 hole muffin tin with papers.
Mix flours, baking powder and sugar in a large bowl, whisking gently to mix.Place egg, vanilla, butter, milk and yoghurt into a jug and whisk together. Add to the dry ingredients and mix together with a spoon, until just mixed. Fold through berries and white chocolate. Spoon the batter into the prepared muffin tins, bake for 30 minutes or until golden brown.