When we need a cake which can easily transported in a box, I tend to bake Muffins. And so I suggest Muffins when I talk with my sister about her birthday, too. She like the idea of Muffins but had no clue what kind she would like to have and so she announced that whatever I bring would be delicious.
And so I opened my pantry and looked through my baking ingredients on search for inspiration. Finally I saw in my chocolate box half a bar of white chocolate, a leftover from the Christmas baking.
Immediately a recipe starts to form in my brain: muffins with molten white chocolate, a hint of vanilla and cardamom….
And that’s what I bake then: White Chocolate Muffins, flavoured with vanilla and freshly grounded cardamom. A easy and yet so delicious treat!
White Chocolate Muffins with Vanilla and cardamom
yields 12 Muffins
- 200g Milk
- 100g Butter
- 100g white Chocolate
- 2 Eggs
- 70g sugar
- 1 Vanilla bean
- 1/3 Tsp cardamom (freshly grounded)
- 1 pinch Salt
- 250g flour Type 405
- 2 Tsp baking powder
Preheat the oven to 175°C.
Bring milk to boil and melt butter and chocolate in the hot milk. While the milk cools down, whip eggs with sugar, salt, scrapped seeds of a vanilla bean and cardamom until frothy. Add the milk mixture and fold in the flour and the baking powder.
Place muffin cup paper liners in a muffin form and fill in the dough.
Bake at 190°C for 15-20 min.
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