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Pistachio and white chocolate muffins

6 large muffins

  • 52 g (65 ml) butter
  • 200 g (250 ml) sugar
  • 2 eggs
  • pinch of salt
  • 280 g (500 ml) cake flour
  • 10 ml baking powder
  • 125 ml milk
  • 5 ml vanilla essence
  • 100 g white chocolate, broken into chunks
  • 100 g pistachio nuts, roughly chopped

Preheat oven to 180 °C. Line muffin tins with baking paper. Cream butter, sugar, eggs and salt together until light and creamy. Sift flour and baking powder together. Add to butter mixture, along with milk and vanilla. Fold in the nuts and chocolate. Spoon into muffin tins (three quarters full) and bake for 40 – 45 minutes. Test with a thin skewer.