Baking
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Blueberry White Chocolate Muffin Cake

A couple of weekends ago, a fancy took ahold of me to make muffins. I was having a few girls over for brunch, and it seemed the appropriate thing to have on display for whetting appetites upon arrival.

My only snag was that I didn’t own a muffin pan and nor did any of my known neighbours. I took to Twitter to ask if it would be a total disaster to bake muffin batter in a loaf tin instead, and the general consensus was that I should take the punt and it was unlikely that much would go wrong.

This turned out to be correct, and my friends and I enjoyed our raspberry and white chocolate loaf cake immensely. So this week, I thought I’d repeat the experience with a brownie pan for my preferred shape of bake and here we all are.

The recipe below is altered from the raspberry and white chocolate muffins that I found on BBC Good Food. All I’ve really changed here is the fruit, baking receptacle and oven temp/cooking time – but it makes for quite a different animal.

300g plain flour
1 tbsp baking powder
100g caster sugar
100g salted butter, melted
2 large eggs
200ml milk (I always use soya or oat)
170g blueberries
180g white chocolate (bar – chopped if so – or chips)

1 – Preheat oven to 160C fan (Gas Mark 4) and grease and line a brownie tin (mine measures 21x25cm).
2 – In a large mixing bowl, sift together the flour and baking powder then add the sugar, mix, and make a well in the centre.
3 – In a separate bowl or measuring jug, mix together the eggs, milk and butter.
4 – Pour the wet mixture into the well at the centre of your bowl and gently bring the dry and wet ingredients together using a spoon. Take care not to overmix – you can stop as soon as they appear to be just combined.
5 – Gently fold in almost all of the blueberries and white chocolate, reserving some to scatter over the top before baking.
6 – Bake for 30-35 minutes or until a skewer comes out clean.

White Chocolate Blueberry Muffin Cake

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