QUICK MUFFINS

I don’t make muffins too often but I spotted this recipe for BLUEBERRY AND WHITE CHOCOLATE MUFFINS  and was tempted to have a go.  The original recipe had only half a teaspoon of baking powder which didn’t sound much so I doubled it.  It also requires chopped white chocolate but as I had a packet of white chocolate chips in the cupboard I decided to use that, which was even quicker.  They turned out fine. 

 

When making muffins I always find it hard to resist beating the mixture to death.  Leaving it lumpy just doesn’t sit comfortably with how I was taught to make cakes by my mother, who would beat and beat until everything was beautifully fluffy.

 

Here’s my version of BLUEBERRY AND WHITE CHOCOLATE MUFFINS

Ingredients

150 g plain flour

50g caster sugar

1 tsp baking powder

a pinch of salt

1 egg, beaten

50g butter, melted and cooled

100 ml milk

75 g blueberries

75 g white chocolate, chopped into smallish pieces, or chocolate chips

Method

Preheat the oven to 200º C (180º fan) and put 6 muffin cases into a muffin tin.  (I found the  mixture made 7 easily and they are quite filling.)

Mix together the flour, baking powder, salt and sugar in a large bowl.

Add the butter, egg and milk and mix together quickly.  Add the fruit and chocolate and mix in as briefly as possible, avoiding over-mixing, as long as there are no dry bits of flour.

Divide the mixture between the muffin cases and bake for approx 25 minutes until risen and golden. 

Cool on a wire rack.

Makes 6-7 and will keep for a day or so in an airtight tin.  (Muffins are best eaten as fresh as possible.)