Sunday, 13 October 2013

WHITE CHOCOLATE, LEMON AND RASPBERRY MUFFINS

I've also created a slightly easier recipe, but these are just divine... perfect for breakfast or anytime !!


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 ...