Blueberry Muffins with White Chocolate
Ingredients
1 2/3 Cups (250g) all-purpose (plain) flour
2 teaspoons baking powder
1/4 teaspoon salt
5 oz (150g) white chocolate, broken into pieces
Generous 3/4 cup (200ml) milk
2 large eggs
1/2 cup (100g) sugar
1/2 teaspoon vanilla extract (essence)
1/3 cup (90g) butter, softened
8 oz (250g) frozen blueberries, thawed
Preparation
Preheat oven to 180°C. Butter a 12-cup muffin pan. Sift the flour, baking powder, and salt into a medium bowl. Melt the chocolate with the milk in a double boiler over barely simmering water. Beat the eggs, sugar, vanilla, butter, and melted chocolate mixture in a large bowl with an electric mixer at medium speed until smooth. With mixer at low speed, gradually beat in the dry ingredients. Stir the blueberries in by hand. Spoon the batter into the prepared pan. Bake until well risen and springy to the touch, about 20 minutes. Tastes best warm.
1 2/3 Cups (250g) all-purpose (plain) flour
2 teaspoons baking powder
1/4 teaspoon salt
5 oz (150g) white chocolate, broken into pieces
Generous 3/4 cup (200ml) milk
2 large eggs
1/2 cup (100g) sugar
1/2 teaspoon vanilla extract (essence)
1/3 cup (90g) butter, softened
8 oz (250g) frozen blueberries, thawed
Preparation
Preheat oven to 180°C. Butter a 12-cup muffin pan. Sift the flour, baking powder, and salt into a medium bowl. Melt the chocolate with the milk in a double boiler over barely simmering water. Beat the eggs, sugar, vanilla, butter, and melted chocolate mixture in a large bowl with an electric mixer at medium speed until smooth. With mixer at low speed, gradually beat in the dry ingredients. Stir the blueberries in by hand. Spoon the batter into the prepared pan. Bake until well risen and springy to the touch, about 20 minutes. Tastes best warm.