Sunday, 6 May 2012
Blueberry and White Chocolate Crumble Muffins
As promissed this recipe has incorporated Willie's latest 50g white chocolate bar, El Blanco.
180g self raising flour
55g soft light brown sugar
1 egg, large
25g melted butter
30g white chocolate - El Blanco - chopped into small chunks
Pinch of salt
Ingredients: - Crumble Topping
2 tbsps self raising flour
10g butter, softened
2 tbsps oats
1 tbsp soft light brown sugar. You can also add 1 tbsp of chopped nuts but not everybody in our family is a fan.
This is a straight forward recipe with minimal equipment required.
Pre-heat the oven to 160c(Fan)/180c/Gas Mark 4.
Line a six hole muffin tin with tulip cases or large muffin cases. I actually put the tulips cases inside extra muffin cases as I find they help hold their shape.
Make the Crumble Topping:Now make the muffin mix.
Rub the softened butter into the flour in a small bowl until mixture becomes all crumbly. Then add the oats, sugar and nuts (if used), stir well.
Place the flour and sugar in a big bowl. Stir to combine.
In a jug measure whisk the milk, egg and melted butter together. Make a well in the centre of the flour and sugar and pour the liquids in.
Mix in with a wooden spoon until smooth. Add the blueberries and chocolate and stir gently. Do not over mix the ingredients as the blueberries may split.
Divide the mixture equally between the six cases. Sprinkle the crumble topping liberally over each muffin (you will not need to use it all. Save some for your next batch!)Bake in the oven for 45 minutes. Allow to cool in the tin for 5 minutes before transfering to a wire rack to cool completely.
View: To be honest this recipe wasn't a total success as the muffins were a bit doughy in texture and there wasn't enough white chocolate. If I were to make it again I'd increase the white chocolate to 50g and increase the sugar to 75g. However, I think I may be tempted to look at a different recipe.