When you feel like baking something but don't feel like baking a whole cake, well, that's the time to make muffins. Inspired by the delights contained in the "Muffin Bible" these evolved as a way to use up those bits and pieces in the fridge and freezer. The use of yoghurt creates a moist and soft muffin without the need for any butter or oil - they have to be good for you (if you ignore the white chocolate).
Blueberry & White Chocolate Muffins
¾ cup Sheeps milk Yoghurt (or your favourite plain yoghurt)
½ cup water
1½ cups Blueberries (fresh or frozen)
½ cup white chocolate, roughly chopped into small pieces
3 cups Self-raising Flour
1 tablespoon Baking Powder
1½ cups sugar
For the glaze:
½ cup icing sugar
½ lemon, juiced
To make glaze:
Mix the icing sugar with just enough lemon juice to create a thickish mixture.
To make the muffins:
Lightly whisk the eggs with the Yoghurt and water.
Sift the flour, baking powder and sugar into a large bowl. Make a well in the centre and pour in the egg mixture. Add the blueberries and chocolate and gently stir until just combined. Don't be tempted to over-mix.
Spoon into muffin pans - there's enough to make 18 medium sized muffins.
Cook in a preheated 180°C/350°F oven for around 15-20 minutes or until the tops are golden and the mixture cooked through.
Cool slightly before applying the glaze.
They are quite irresistible - I had to be quick with the photos before they all suffered this fate.
Tagged with Muffins