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Berry & white chocolate muffins

These are undoubtedly the best chocolate muffins I have ever eaten. Do use the best chocolate, for the best chocolate experience!

Introduction

Using a Circulon Muffin tin

Makes: 12

Preparation time: 20 mins

Cooking time: 25-30 Mins

 

Ingredients

300 g self-raising flour 2 tsp baking powder 90 g light soft brown sugar or golden caster sugar 100 ml natural yogurt (if you don’t have yogurt you could use milk) 100 ml full fat milk 2 medium free-range eggs 50 ml sunflower oil (you could use melted butter if you prefer) a few drops vanilla extract 200 g frozen or fresh berries and currants e.g. blackberries, raspberries, redcurrants, blackcurrants 200 g white chocolate, chopped into small pieces

 

If you like you can always dust the muffins with a little icing sugar before serving

Method

1. Preheat the oven to 180°C/350°F/gas mark 4. Lightly grease the muffin tin or you can line with paper cases but it is not a necessity.

2. Sieve the flour and baking powder in a large bowl. Add the sugar and mix together.

3. Measure the yogurt into a jug, add the milk, eggs, oil and vanilla and mix together with a fork.

4. Pour the egg mixture straight onto the flour.

5. Quickly and gently mix everything together - this should not take long, don’t over mix or your muffins will not be light. The mixture will look lumpy and slightly uneven, this is how it is supposed to look.

6. Add the berries and chocolate and quickly mix into the mixture.

7. Spoon the mixture into the cases and bake for 25-30 minutes or until well risen and golden brown. Leave to cool.

Chef’s notes

Experiment with different fruit, a little puréed pear or apple or mashed banana can be just as delicious as a handful of berries.