DRY INGREDIENTS:
380 g flour
2 teaspoons baking powder
pinch of salt
125 g caster sugar
200 g white chocolate
WET INGREDIENTS:
2 eggs
375 ml milk
1 teaspoon lemon peel
½ vanilla pod (reserve the other half for the icing)
160 g butter, melted
WHITE CHOCOLATE ICING:
200 g white chocolate, roughly chopped
2 tbsp olive oil
½ vanilla pod
1. Preheat the oven to 210°C (410°F). Grease or line muffin pan with paper muffin cups.
2. Sift all the dry ingredients except white chocolate into a large bowl.
3. Chop the chocolate roughly. Add to the dry ingredients.
4. Split half of the vanilla pod lengthways, scrape out the seeds.
5. In a small bowl, whisk together the eggs and milk. Add the lemon peel and vanilla seeds.
6. Pour the egg mixture and melted butter into the bowl with dry ingredients. Stir with a metal spoon to combine. Do not over mix!!!
7. Spoon into the muffin pan filling ¾ full.
8. Bake for 20 minutes or until toothpick inserted in a muffin comes out clean.
9. Let cool slightly before removing from the pan. Serve warm or cold with the white chocolate icing.
WHITE CHOCOLATE ICING:
Break the white chocolate bars into pieces. Melt with olive oil and vanilla seeds in a heatproof dish over a pan of simmering water. Spread over cooled muffins. Let the icing set slightly before serving.
Source of the recipe: Le Cordon Bleu Home Collection: Muffins, modified
Original entry: http://forthebodyandsoul.blogspot.com/2009/02/white-chocolate-and-vanilla-muffins.html
Copyright © 2009 For the Body and Soul. All rights reserved.
