White chocolate and lemon mini muffins

 lemon muffins

I was making the usual lemon drizzle loaf for someone at work who is departing for foreign climes and I thought, this isn’t quite enough to share really… so I wanted to make something else along the same lines but a bit more fun and all I had in the cupboard was white chocolate….  so these muffins were born.  Based on Nigella Lawson’s cupcake recipe, I adapted it slightly to work with my ingredients.

Ingredients

125g Butter

125g Sugar

125g Self raising flour, sifted

2 eggs, lightly whisked

Zest and juice of half a lemon

100ml Milk or soya milk

100g White chocolate, chopped

2 Tbsp Lemon curd

Handful of white chocolate stars (from any supermarket or online cake supplier)

 

Method

1) Pre heat the oven to 180 degrees (fan oven, so 200 degrees conventional)

2) Cream the butter and sugar together as you would for a traditional victoria sponge

3) Add lightly whisked eggs with lemon zest and juice, a little bit at a time

4) Alternate the eggs with the sifted flour to prevent curdling (especially so with the lemons)

5) Whisk to combine mixture and add milk until it becomes a little loser and easy to spoon into the cases

6) Chop chocolate and mix in using a spatula

7) Spoon into cases, dividing between 12-14 small cupcake cases (I did 12)

8) Bake for 12-15 minutes

9) Remove from oven and cool in tray for 10 minutes, then put out on the rack

10) When entirely cool spready a little lemon curd and decorate with white chocolate stars

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