Lemon and White Chocolate Muffins

Last Sunday we were invited to friends to watch the Rugby World Cup quarter-finals between South Africa and Wales, followed by New Zealand vs France. Because of the time difference between the UK and New Zealand, we were up at 3.30 am and in front of the TV at their house by 4 am, just in time for kick-off. We haven’t done something like this in years and it was fun, especially for our son who could almost not get to sleep on the Saturday night thinking about waking up at that time of the morning.

Lemon & White Chocolate Chip MuffinsIn between games, Caren and Paul, our hosts, planned to serve up an enormous breakfast of bacon, eggs, fruit salad, yoghurt, cereal, toast, chocolate croissants, corn fritters, orange juice, coffee, and of course champagne and orange juice combined. Each couple in attendance had been asked to bring something, and as there were about 20 people, the kitchen counter groaned under the weight of all the food. By the time we were deciding what to take, most dishes had already been chosen, so I came up with these lemon and white chocolate muffins.

Refreshingly tasty with a zing of lemon and the occasional sweet blob of chocolate, Paul and I discovered they were just the right thing to have with a cup of tea at 4.30 in the morning. Fresh and with a light texture, I’ll definitely be making these again. I couldn’t find a suitable recipe and had to wing it, with my new favourite yoghurt Fresh ‘n Fruity’s Dreamy Lemon being my inspiration.

ingredients:
2 cups self-raising flour
½ cup castor sugar
½ tsp baking soda
100 g white chocolate drops
1½ cups lemon yoghurt (about 250 g)
2 eggs, lightly beaten
3 Tbsp mild vegetable oil (no strong flavours please)
¼ cup freshly squeezed lemon juice
zest of 1 lemon
icing sugar for dusting

  1. Preheat the oven to 190°C and combine the dry ingredients. Stir through the lemon zest and chocolate drops.
  2. In a second bowl, combine the yoghurt, eggs, oil and lemon juice.
  3. Add the wet ingredients to the dry ingredients and stir until just combined – don’t over mix.
  4. Spoon mixture into muffin cups or prepared (greased) muffin trays and bake for 15 – 20 minutes until gorgeously golden.
  5. When done, remove from the oven and allow to rest in the tins for a few minutes before transferring to cooling racks.
  6. When cool, dust with a sprinkling of icing sugar.

Enjoy!

back to top

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s