White chocolate muffin

This muffin recipe combines a light, mellow cake with the creamy indulgence of white baking chocolate chips. They remain crisp even after baking adding a lovely bite to your muffins.

Level:: Easy

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375 g

flour
125 g

icing sugar
150 g

Callebaut Bake Stable Chocolate - White Chunks M - 10kg Box
10 g

baking powder
45 g

mix of oat flakes and almond shavings

Mix all dry ingredients.

2

whole egg(s)
375 ml

milk
1 spoon(s)

orange zest

Add and mix.

160 g

butter

Add and shortly mix in.

Fill muffin moulds with the mixture (use an ice scoop). Top with a mixture of almonds, sugar and egg whites. Bake off at 210°C during 25 minutes (test: insert a needle in the core of the muffins. It needs to come out dry).