Jo Wheatley's lemon and white chocolate muffins
by Sarah Alcock
Muffins are great to make with children. All you need to do is measure the dry ingredients into a large mixing bowl and the wet into a jug and then give them a little stir together.
- 250g self-raising flour
- 1/4 tsp bicarbonate of soda
- 1/4 tsp baking powder
- 150g caster sugar
- 75g unsalted butter, melted
- 1 large egg
- finely grated zest and juice of 1 large (or 2 small) lemons - you need about 6 tbsp lemon juice
- 250ml milk
- 150g white chocolate, roughly chopped
- 2 tbsp demerara sugar
- Preheat the oven to 180ºC, fan 160°C, gas 4. Line a 12-hole muffin tin with paper cases.
- 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. It's important not to overwork the batter.
- 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 slightly on a wire rack before serving warm or at room temperature.
It's important not to overmix the batter, a few lumps are OK. An overworked batter will produce a heavy muffin.