Absolutely scrumptious. The texture is like a very, very light sponge cake. I am going to try to substitute the lemon with lime next time. I’ll let you know how that version goes.
Ingredients (makes 18 medium muffins)
375 g self raising flour
125 g caster sugar
200 g white chocolate – chopped
375 ml milk
2 tsp finely grated lemon rind
160 g butter - melted
45 g flaked almonds
Preheat oven to hot (210°c). Either brush muffin tin with butter or line it with paper cups.
Sift flour into a large bowl, stir in the sugar and chocolate and make a well in the centre.
Whisk the eggs, milk and lemon rind together in a jug and pour into the flour well. Add in the butter and stir with a METAL spoon until the mixture is just combined. DO NOT OVER MIX – The mixture should be lumpy.
Spoon the mixture into the muffin tin about ¾ full. Sprinkle the almond flakes on top and gently press into the mixture.
Bake for about 15 mins or until a skewer comes out clean when inserted. Leave to cool in tin for 5 mins before lifting out onto a wire rack to cool.