White Chocolate Muffins

INGREDIENTS

11oz/325g self-raising flour, sieved

4oz/125g white chocolate, finely chopped, or white chocolate chips

7oz/200g golden caster sugar

7oz/200g unsalted butter or baking margarine, melted

3 large eggs, beaten

4fl oz/125ml soured cream

1 tsp vanilla extract

Icing sugar, optional (to decorate)

METHOD

Preheat the oven to 180C, 350F, Gas 4.

Line a bun tin with 12 paper bun cases.

Sieve the flour into a large mixing bowl.

Add the chopped white chocolate or drops and the sugar and stir until well combined.

In a large jug whisk together the melted butter, soured cream, beaten eggs and vanilla extract.

Make a well in the centre of the dry ingredients and pour in the wet ingredients from the jug.

Stir with a wooden spoon until the mixture is well combined, but as with all muffin recipes take care not to over mix.

Using a metal tablespoon carefully divide the mixture between the 12 paper cases.

Bake in the centre of the preheated oven for about 20-25 minutes until golden brown and firm to the touch.

Remove from the oven and transfer the muffins to a wire cooling rack.

If you like, dust with icing sugar, and serve.

If not eaten the same day they can be store in an airtight container.

Enjoy!

These went down extremely well with my family!

Have you tried this recipe? If so, I would love to hear about it!

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