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Gooseberry and White Chocolate Muffins

A community recipe by

Not tested or verified by Nigella.com

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Introduction

makes about 14 to 16 small muffins

makes about 14 to 16 small muffins

Ingredients

Serves: 14-16

Metric Cups
  • 2 medium eggs
  • 100 millilitres light brown muscovado sugar
  • 250 millilitres plain flour
  • 1½ teaspoons baking powder
  • ½ teaspoon ground ginger
  • 100 grams butter (or margarine melted and cooled)
  • 50 millilitres natural yoghurt
  • 150 millilitres gooseberry jam
  • 50 grams white chocolate (chopped)
  • 50 grams white chocolate (to decorate)
  • 2 medium eggs
  • 3½ fluid ounce light brown sugar
  • 8⅘ fluid ounce all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon ground ginger
  • 4 ounces butter (or margarine melted and cooled)
  • 1¾ fluid ounce natural yoghurt
  • 5¼ fluid ounce gooseberry jam
  • 2 ounces white chocolate (chopped)
  • 2 ounces white chocolate (to decorate)

Method

Gooseberry and White Chocolate Muffins is a community recipe submitted by Kukka and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Prepare your muffin tray or paper cases and preheat the oven to 200 C.
  • Beat eggs and sugar.
  • Mix dry ingredients and add them into the egg and sugar mixture.
  • Add butter, yoghurt, jam and chocolate into the batter.
  • Spoon into paper cases or into a muffin tray and bake for about 10-15 mins.
  • Prepare your muffin tray or paper cases and preheat the oven to 200 C.
  • Beat eggs and sugar.
  • Mix dry ingredients and add them into the egg and sugar mixture.
  • Add butter, yoghurt, jam and chocolate into the batter.
  • Spoon into paper cases or into a muffin tray and bake for about 10-15 mins.
  • Tell us what you think