White Chocolate, Lemon & Raspberry Muffins
1 Vanilla
Pod or 1 tsp vanilla extract
- 325g
(11oz) self-raising flour
- 1
tsp bicarbonate of soda
- 175g
(6oz) caster sugar
- 6
tbsps vegetable oil
- 150ml
pot natural low-fat yoghurt
- Zest
and juice of 1 lemon
- 2
eggs, lightly beaten
- 125g
(5oz) fresh raspberries
- 125g
(5oz) white chocolate, coarsely chopped
- 1/2
jar good quality lemon curd
Method
DO THE
NIGHT BEFORE OR AT LEAST A COUPLE OF HOURS IF POSSIBLE .....Divide the lemon curd into 12
teaspoon size blobs and place on a piece of greaseproof paper and freeze until
completely set.
Pre-heat the oven to 190 o C,170 o C fan, Gas
Mark 6. Line the muffin tin with paper muffin cases.
Split the
Vanilla Pod in half and gently scrape out the seeds.
Mix the
flour, bicarbonate of soda, sugar and Vanilla seeds in a large bowl.
In a separate bowl, mix together the vegetable
oil, vanilla extract (if you haven't used a pod),yoghurt, lemon zest and juice,
and eggs.
Add the
wet ingredients to the dry ingredients with the raspberries and white chocolate
and mix briefly until just combined.
Spoon the
batter into the prepared muffin cups, dividing it evenly, ensuring each case is
half full.
Then add
the frozen blob of lemon curd to each case and cover with the rest of the muffin
mix.
Bake the
muffins in the oven for 18-20 minutes, or until risen and golden.
Cool in
the tin for 10 minutes, then turn out onto a wire rack
Dust with icing sugar and serve ...