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White Choc, Lemon and Blueberry Muffins

These delicious cakes are perfect to enjoy with a coffee any time of day! - by Amy S
  • 22 Aug 2017
White Choc, Lemon and Blueberry Muffins
Prep: 15 Minutes - Cook: 30 Minutes - Serves 12
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The perfect sweet snack.

Ingredients

22/3 cups self-raising flour
11⁄4 cups caster sugar
250g tub light sour cream
175g unsalted butter, melted, 
cooled
1⁄2 cup milk
3 eggs, lightly beaten
2 tsps finely grated lemon rind
1 cup White Choc Bits
1 1/2 cups frozen blueberries
Icing sugar mixture, to decorate

Method

  1. Line two x 6-hole Texas muffin pans (3/4-cup capacity) with muffin wraps.

  2. Combine flour and sugar in a large bowl. Whisk together source cream, butter, milk, eggs and rind in a medium jug. Add to our mixture. Stir until combined. Fold in White Choc Bits, then blueberries. Divide evenly among prepared pan holes (about 1⁄2 cup in each).

  3. Cook in a moderate oven (180C) for about 30 minutes, or until cooked when tested. Remove from oven. Stand muffins in pans for 5 minutes. Transfer to a wire rack to cool.

  4. Serve warm or cold muffins dusted with sifted icing sugar.

  5. TIP: Blueberries can be replaced with raspberries and White Choc Bits can be replaced with milk or dark, if preferred. Muffins can be made up to 3 days ahead. Store in an airtight container.

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