I made these to take to Homemade by You, a bake club set-up by the lovely Fleur of Homemade by Fleur.
I've previously mentioned the heartbreak at Kchocolat going bust. Their Lemon, White Chocolate and Black Pepper bars were delicious and this flavour combination has stuck with me. Ive translated this combination into muffins. Soft lemony sponge, sweet white chocolate and the gentle heat of black pepper.
I've previously mentioned the heartbreak at Kchocolat going bust. Their Lemon, White Chocolate and Black Pepper bars were delicious and this flavour combination has stuck with me. Ive translated this combination into muffins. Soft lemony sponge, sweet white chocolate and the gentle heat of black pepper.
Ingredients
200gr golden caster sugar
340gr self raising flour
Grated zest and juice of two large unwaxed lemons
2 medium eggs
250ml milk
80ml light olive oil
100gr white chocolate chips
1/2 tsp coarsely ground black pepper
Method
1, Preheat oven to 200o/c and line 12 muffin holes with paper cases
2, Sift the flour into a large bowl. Scoop out a heaped teaspoon of the flour and set aside. Whisk through the sugar to keep it light and airy.
3, In a separate bowl, beat the eggs, zest and juice, milk and olive oil together.
4, Make a well and pour this onto your flour and sugar. Stir gently until just combined.
5, Toss the chocolate chips in the flour you reserved earlier, shake off the excess and fold through your batter with the black pepper. You'll have quite a runny batter at this point.
6, Pour into your lined muffin cases and bake for 25 minutes until risen and golden, and an inserted skewer comes out clean.
I finished them off with a simple glaze made with icing sugar and lemon juice
200gr golden caster sugar
340gr self raising flour
Grated zest and juice of two large unwaxed lemons
2 medium eggs
250ml milk
80ml light olive oil
100gr white chocolate chips
1/2 tsp coarsely ground black pepper
Method
1, Preheat oven to 200o/c and line 12 muffin holes with paper cases
2, Sift the flour into a large bowl. Scoop out a heaped teaspoon of the flour and set aside. Whisk through the sugar to keep it light and airy.
3, In a separate bowl, beat the eggs, zest and juice, milk and olive oil together.
4, Make a well and pour this onto your flour and sugar. Stir gently until just combined.
5, Toss the chocolate chips in the flour you reserved earlier, shake off the excess and fold through your batter with the black pepper. You'll have quite a runny batter at this point.
6, Pour into your lined muffin cases and bake for 25 minutes until risen and golden, and an inserted skewer comes out clean.
I finished them off with a simple glaze made with icing sugar and lemon juice
This is a lovely idea. Great combination of flavours.
ReplyDeleteThanks Phil, some people are scared off by it but it works just as well as salt on caramel and chilli on chocolate.
DeleteI can vouch for the fact that these taste amazing! The flavours go so well and just when you think you can't taste the pepper, there it is as a gentle warming heat in your mouth. Amazing!
ReplyDeleteThanks Fleur, Jim demolished the slice of your banana and honeycomb loaf that I took back with me!
DeleteHannah these sound deliciuos, I love trying new combinations. And it's great to get Fleur's recommendation.
ReplyDeleteThank you! Its one of my favourite combinations - bar salted caramel!
DeleteThese muffins sound delicious - such an intriguing flavour combination! I can never resist white chocolate so I know these would be a winner.
ReplyDeleteThank you Lucy, the white chocolate does melt a little in the muffins so any future batches will have more chocolate on top!
DeleteOh the flavours here sound fantastic Hannah and what a good idea to use them in cakes. Feeling quite envious of your bake club.
ReplyDelete