Recipe: lemon and white chocolate muffins
Roll up sleeves and don aprons for these simple, delicious and kid-friendly lemon and white chocolate muffins from Jo Wheatley’s Home Baking book.
280g self-raising flour
½ tsp bicarbonate of soda
½ tsp baking powder
160g caster sugar
90g unsalted butter, melted
1 large egg
finely grated zest and juice of 1 large (or 2 small) lemons
150g white chocolate bar, roughly chopped
1–2 tbsp demerara sugar
You will also need a 12-hole muffin tin lined with paper cases
Preheat the oven to 180ºC.
Combine the flour, bicarbonate of soda, baking powder and caster sugar in a large bowl and make a well in the centre.
In a jug, whisk together the melted butter, egg, lemon juice and zest and add the milk.
Pour the wet ingredients and chopped chocolate into the well in the dry ingredients, and fold together using a large metal spoon until just combined.
Divide the batter between the muffin cases and sprinkle the top of each with the demerara sugar.
Bake on the middle shelf of the preheated oven for 30-35 minutes until well risen, golden brown and a skewer inserted into the middle of a muffin comes out clean. Cool and serve.
This is an edited extract from Home Baking by Jo Wheatley, published by Constable & Robinson, RRP$49.99, available now.
AS FEATURED IN ISSUE 28 OF OHbaby! MAGAZINE. CHECK OUT OTHER ARTICLES IN THIS ISSUE BELOW