So I created these muffins for our Friday morning tea... The tartness of lemon mixed with the sweet chocolate flavour is a match made in heaven. Even better, these don't take long to whip up and get into the oven.
Ingredients:
- 1 cup white sugar
- 2 cups flour
- 2 tsp baking powder
- 2 tbsp lemon rind
- 1/2 cup Whittaker's white chocolate, roughly chopped
- 1/4 cup lemon juice
- 3/4 cup milk
- 1/3 cup vegetable oil - something lightly flavoured like rice bran or canola
- 1 egg
- 12 squares of Whittaker's white chocolate for the top
Grease a 12 hole muffin tin and preheat oven to 180 degrees celcius.
As per usual muffin recipes, sift the dry ingredients: sugar, flour, and baking powder. Stir in the lemon rind and chopped Whittaker's white chocolate.
In another bowl beat the lemon juice with milk, vegetable oil and egg till well mixed.
Make a well in the dry ingredients and pour in the wet ingredients. While turning the bowl, use a wooden spoon to fold the dry and wet together, till just combined (a few floury bits are ok here, it will sort itself out while cooking).
Place in the hot oven for 20 minutes till a skewer comes out clean.
Once removed, place a square of Whittaker's white chocolate on the top of each muffin. Allow this to soften for a minute and very gently press it down onto the muffin a little to make sure the chocolate is secure (I find this method 'pretties' them up, without all the fuss of making icing, plus you get more of the chocolatey goodness!).
After 5 - 10 minutes remove from the tin to cool completely.
Keep somewhere cool in an airtight container for up to 4 days, or, wrap and freeze muffins individually for up to three months.
No comments:
Post a Comment