Friday, 3 September 2010
Lemon, poppy seed and white chocolate muffins
Tangy with lemon, crispy with seeds and creamy with chocolate; everything a muffin should be!
Makes 12 small muffins
300g plain flour
1¾ tsp baking powder
¼ tsp salt
100g white chocolate
1 tbsp poppy seeds
the zest and juice of 2 large lemons
3 large eggs, beaten
70ml yoghurt or buttermilk
100g melted butter
1) Preheat the oven to 375f/190c/gas mark 5, and line 2 muffin trays either with paper muffin cases or squares of greaseproof paper.
2) Sieve together the dry ingredients and in a separate bowl, gently combine the wet ingredients.
3) Very carefully fold the wet mixture into the dry ingredients. Stop before it is completely combined - it should still have a few small lumps of flour in it. Over mixing will result in a chewier textured muffin.
4) Spoon into the muffin cases then bake for 15-18 minutes, testing with a metal skewer after 15 minutes to check if they have cooked through. Allow to cool a little in the muffin tins before decanting onto a wire rack.