Multimedia Muffins go down a treat!
The confectionary baton was passed several times this week as people found little space in their hectic diaries to feed the hungry mouths over at the Ebuyer Marketing department. Eventually after lots of offers to simply ‘buy something’, and Kate’s refusal to allow shop goods in our Cake and Cookie-thon, Multimedia Manager Chris Chart stepped up and said ‘I will bake’ and by-God did he bake!
Multimedia Muffins
Here’s how he did it:
Ingredients
* 125g plain flour
* 200g self-raising flour
* 1 tsp baking powder
* 200g golden caster sugar
* Finely grated zest of 1 lemon
* 100g white chocolate, coarsely grated
* 200g butter, melted
* 3 large eggs
* 100ml natural yogurt
* 1 tsp vanilla extract
* 4 tbsp Bonne Maman Raspberry Conserve
* 100ml sweet dessert wine
* 200g white chocolate with vanilla, broken into squares, plus 100g white chocolate, grated, to decorate
Method
Preheat the oven to 180°C/gas 4. Get a 12-hole muffin tin and line with paper muffin cases. Sift the flour and baking powder into a large bowl. Then, stir in the sugar, lemon zest and grated chocolate. In a large jug, mix together the eggs, butter, vanilla and yoghurt and mix with the contents of the large bowl.
Divide half the mixture equally between the paper cases but be sure to put a teaspoon of raspberry conserve into the centre of each muffin. Top with the remaining mixture. Bake for 25 minutes, until golden. Cool on a wire rack.
For the topping, you will need to melt the chocolate in a bowl and rest over a pan of simmering water. You can then spoon the mixture over the muffins before leaving to set for 10 minutes. Once set you can your toppings. I chose more which chocolate but I guess you could use whatever you want.
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