Cooking at Work

Ok I made these a couple of weeks ago (you probably have noticed I am really behind with my blog and blog visits) but better late than never :-)

White Chocolate and Raspberry Mini Muffins

2 1/2 Cups SR flour

1/2 C sugar

1/14 C milk

1 egg, lightly beaten

90 g butter, melted

30 frozen raspberries

8 squares white chocolate, each cut into quarters

Preheat oven to 180 C.

Combine flour and sugar in a bowl. In a separate bowl, combine the milk, egg and butter. Mix and then pour into the dry ingredients. Gently mix until all of the ingredients are combined.

Put about 1 teaspoon of the mixture into the muffin pan. Add 1 raspberry and 1 quarter of a square of white chocolate. Top up until three quarters full.

Bake for about 12 minutes. Makes 30 mini muffins.

Blueberry and Macadamia Individual Cheesecakes

Base

150 g sweet biscuits, crushed

100 g butter, melted

Filling

3/4 C cream

500 g cream cheese, softened to room temperature

3/4 C sugar

3 eggs, separated

36 frozen blueberries

1 handful honey-roasted macadamia nutes, crushed

Combine the biscuit crumbs and the butter and gently press about 1 Tablespoon of the mixture into 12 paper muffin shells. Refrigerate until the filling has been made.

Preheat oven to 160 C.

Beat together the cream cheese and sugar until well combined. Add egg yolks, one at a time, mixing thoroughly before adding another. Add cream and mix again.

In a separate bowl, whisk egg whites until soft peaks form. Gently fold in egg whites to the rest of the mix.

Add 3 frozen blueberries to each of the bases. Top with filling.

Bake at 160 C for 15 - 20 minutes. Turn off oven and leave the cheesecakes in the oven for 4 hours. Top with crushed honey-roasted macadamia nuts. Refrigerate overnight.