This recipe comes with an(other) apology. With my dissertation deadline looming ever closer, I'm afraid blogging has taken a bit of a back seat...so has cooking, for that matter. But last week saw my final EVER lecture, so I'm now studying from home and trying not to get too distracted by a) the sunshine b) trashy TV or c) cleaning the oven, aka anything that seems more appealing than sitting at my desk.
To celebrate our last lecture, I took in a batch of these muffins. They went down well - although a bunch of sleepy students at 9am will probably appreciate any snack given to them. They're perhaps not as healthy as your average breakfast muffin, so leave out the chocolate if you like, or eat with abandon as they are:
Makes 12 muffins
150g self raising white flour
100g self raising wholemeal flour
100g caster sugar
1 tao bicarb of soda
1 medium free-range egg
90ml vegetable oil
200g white chocolate, broken into chunks
Heat the oven to 180°C.
Combine and mix together all the ingredients in a large mixing bowl, except for the blueberries and 150g of the white chocolate. Try to do this in as few movements as possible, otherwise you'll knock all the air out of the mixture.
Using a metal spoon, stir through the blueberries and chocolate.
Pour the mixture into a 12 hole muffin tin lined with paper cases, and bake in the oven for 18-20 minutes. You can check with a skewer to see if the centres are cooked.
Remove from the oven, take the muffins out of the tray and leave to cool on a wire rack.
Meanwhile, melt the remaining 50g chocolate in a bowl over a pan of simmering water - or in the microwave, on a VERY LOW setting for no more than 30 seconds. I burnt my first batch by forgetting Mary Berry's wise words: "chocolate will melt in a child's pocket". Oh Mary, why did I forsake you?
When the muffins are cool, embrace your inner artist and drizzle the melted chocolate over them in a fancy way. Leave to cool and harden.