What more can I say about this muffins...? You know I love muffins. This recipe is taken from "Le Cordon Bleu Home Edition, MUFFIN". One of my Indonesian food blogger friend posted it in her blog. Never skip the Lemon rind ingredient, otherwise you will miss the sensation of the good aroma...
375 g (12 oz) self-raising flour
125 g (4 oz) caster sugar
200 g (6 ½ oz) white chocolate, chopped
375 mil (12 fl oz) milk
2 teaspoons finely grated lemon rind
160 g (5 ¼ oz) unsalted butter, melted
45 g (1 ½ oz) flaked almonds
1. Preheat the oven to hot 210°C (415°F/Gas 6-7). Brush a 6-hole (250ml/8 fl oz capacity) muffin tin with melted butter or oil. Sift the flour into a large mixing bowl, stir in the sugar and chocolate and make a well in the centre
2. Whisk the eggs, milk and lemon rind together in a jug, and pour into the well in the dry ingredients. Add the butter, and stir with a metal spoon until the mixture is just combined. Do not over mix – the mixture should be lumpy.
3. Spoon the mixture into the muffin tin, filling each hole to about three-quarters full. Sprinkle flaked almonds on top of the mixture and gently press them on. Bake for 25 minutes, or until a skewer comes out clean when inserted into the centre of a muffin. Leave the muffins in the tin for 5 minutes before lifting out onto a wire rack to cool