Any chocolate fans here? If so, how about a chocolate muffin? A white chocolate muffin. Moist, fluffy and so hard to resist. The taste and the smell bring the aroma of toffee or caramel to mind.
These must be the fastest disappearing muffins since I started bringing some for work. If I see muffins still in the ‘open’ after 3pm, then they were just ok. But if they are gone by 12, or earlier, either my colleagues were very hungry, or the muffins hit the nerve. Considering I am usually the last one to show up at work, it does not leave a lot of time.
But to be honest, the smell alone makes one hungry, and even so for more of these little cakes.
Preparation time: 10 minutes Baking time: 20 minuntes
Makes 12-14
375g flour
2 teaspoons baking powder
80 g sugar
200g white chocolate
375 ml milk
2 eggs
160g butter
About a handful of almond flakes for decoration
Melt the butter and leave set aside until it cooled down. Sieve the flour and the baking powder to a bowl and add the sugar. Chop the white chocolate into small pieces and add to the mix. In another bowl, or smaller pot, beat the eggs and milk until lightly frothy. Pour to the bowl with dry ingredients. Combine with few strokes of the spatula, then add the melted butter. Combine everything. The batter doesn’t have to be runny and little ‘bumps’ are ok. Scoop the batter to the muffin forms, filling it until 2/3 of the form. Decorate with almond flakes and place the muffins in the oven, preheated to 200◦C for ca 20 min. After that time slightly leave the door open and leave them for just few minutes more. After that time, move them on a rack and leave to cool. That is if you can resist and not eat them right there on the spot.
Kate cooks things 