BLUEBERRY AND WHITE CHOCOLATE MUFFINS
INGREDIENTS:
- 300g Pernerka Fine Plain Wholemeal flour
- 150g sugar
- 1 sachet (12g) baking powder
- 3 eggs
- 100ml oil
- 300g natural yoghurt
- 200g chopped white chocolate
- 200g bluberries
TIPS AND TRICKS:
- You can use different fruit such as strawberries.
- To make sure that the cupcakes are baked, perform a skewer test. Insert a clean skewer in the middle of a cupcake and if it comes out clean, then the cupcakes are done. If there’s crumbs on the skewer, then place the cupcakes back in the oven for a few minutes and then check again.
INSTRUCTIONS:
1) Beat the eggs with the sugar until light and pale (circa 5 minutes).
2) Slowly pour in the oil, yoghurt, then add the flour mixed with the baking powder, and mix well until all combined. The batter should be on the thick side.
3) Add the chopped white chocolate and blueberries and gently fold these in with a spatula/wooden spoon.
4) Prepare a muffin tin and line it with muffin cases. Spoon the batter into each case approximately ¾ full.
5) Bake in the preheated oven at 170C for about 20 minutes. Leave the muffins to cool before serving. Enjoy!