Gooseberry and White Chocolate Muffins
A community recipe by KukkaNot tested or verified by Nigella.com
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Prepare your muffin tray or paper cases and preheat the oven to 200 C. Beat eggs and sugar. Mix dry ingredients and add them into the egg and sugar mixture. Add butter, yoghurt, jam and chocolate into the batter. Spoon into paper cases or into a muffin tray and bake for about 10-15 mins.
Prepare your muffin tray or paper cases and preheat the oven to 200 C. Beat eggs and sugar. Mix dry ingredients and add them into the egg and sugar mixture. Add butter, yoghurt, jam and chocolate into the batter. Spoon into paper cases or into a muffin tray and bake for about 10-15 mins.
Introduction
makes about 14 to 16 small muffins
makes about 14 to 16 small muffins
Ingredients
Serves: 14-16
Metric
Cups
- 2 medium eggs
- 100 millilitres light brown muscovado sugar
- 250 millilitres plain flour
- 1½ teaspoons baking powder
- ½ teaspoon ground ginger
- 100 grams butter (or margarine melted and cooled)
- 50 millilitres natural yogurt
- 150 millilitres gooseberry jam
- 50 grams white chocolate (chopped)
- 50 grams white chocolate (to decorate)
- 2 medium eggs
- 3½ fluid ounces light brown sugar
- 8⅘ fluid ounces all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon ground ginger
- 4 ounces butter (or margarine melted and cooled)
- 1¾ fluid ounces natural yogurt
- 5¼ fluid ounces gooseberry jam
- 2 ounces white chocolate (chopped)
- 2 ounces white chocolate (to decorate)
Method
Gooseberry and White Chocolate Muffins is a community recipe submitted by Kukka and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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