These white chocolate muffins are simple to make and will treat a crowd.
Ingredients
- 125g plain flour
- 200g self-raising flour
- 1 tsp baking powder
- 200g golden caster sugar
- Finely grated zest of 1 lemon
- 100g white chocolate, coarsely grated
- 200g butter, melted
- 3 large eggs
- 100ml natural yogurt
- 1 tsp vanilla extract
- 4 tbsp Bonne Maman Strawberry Conserve
For the topping
- 100ml sweet dessert wine
- 200g white chocolate with vanilla, broken into squares, plus 100g white chocolate, grated, to decorate
Method
- 1. Preheat the oven to 180°C/fan160°C/gas 4. Line a 12-hole muffin tin with paper muffin cases. Sift the flours and baking powder into a large bowl. Stir in the sugar, lemon zest and grated chocolate.
- 2. In a large jug, mix together the butter, eggs, yogurt and vanilla. Pour onto the dry ingredients and stir together to combine.
- 3. Divide half the mixture equally between the paper cases, then put a teaspoon of conserve into the centre of each. Top with the remaining mixture. Bake for 25 minutes, until golden. Cool on a wire rack.
- 4. Pierce a few times with a cocktail stick and pour over the wine. Melt the chocolate in a bowl, resting over a pan of simmering water. Spoon over the muffins. Set for 10 minutes, then decorate with chocolate curls.
Chef's tip
Get ahead: Freeze at the end of step 3 for up to 1 month. Defrost and decorate a day ahead and keep in an airtight container.