By Lea Brink
Sweet and sour at the same time.
You will need:
2½ cups flour
1 tablespoon baking powder
½ cup castor sugar
1 cup buttermilk
4 tablespoons sunflower oil
½ cup lemon peel
2 tablespoons fresh lemon juice
80g white chocolate, cut into small pieces
Preheat the oven to 200ºC.
Place 12 muffin paper cups in a muffin pan. Spray the pan with Spray and Cook. Sift the flour and baking powder together in a mixing bowl.
Mix the sugar with the sifted flour.
Mix the egg, buttermilk and oil in a separate mixing bowl.
Add the dry ingredients to the egg batter.
Mix the white chocolate, lemon peel and lemon juice with the batter.
Place spoonsful of the batter in each paper cup.
Bake the muffins for 20-25 minutes or until golden brown and firm in the centre.
Leave the muffins for a few minutes to cool and serve while still hot.
The chocolate will be soft and runny when breaking open the muffins.