These white chocolate muffins are so simple to make and will feed lots of people.
Takes 30 minutes to make, 25 minutes to bake, plus cooling
For the topping
1. Preheat the oven to 180°C/fan160°C/gas 4. Line a 12-hole muffin tin with paper muffin cases. Sift the flours and baking powder into a large bowl. Stir in the sugar, lemon zest and grated chocolate.
2. In a large jug, mix together the butter, eggs, yogurt and vanilla. Pour onto the dry ingredients and stir together to combine.
3. Divide half the mixture equally between the paper cases, then put a teaspoon of conserve into the centre of each. Top with the remaining mixture. Bake for 25 minutes, until golden. Cool on a wire rack.
Tip: Get ahead: Freeze at the end of step 3 for up to 1 month. Defrost and decorate a day ahead and keep in an airtight container.
4. Pierce a few times with a cocktail stick and pour over the wine. Melt the chocolate in a bowl, resting over a pan of simmering water. Spoon over the muffins. Set for 10 minutes, then decorate with chocolate curls.
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