My mother baked the most delicious cakes and I will never forget the aroma that enveloped the house when she was busy in the kitchen. One could smell the goodness from the driveway. This muffin reminds me of my childhood – I used to bake it with my mother – though I have given her recipe another dimension by adding fresh Indian blueberries (yes, blueberries are cultivated in South India). I love serving this cake at the Sunday brunch we host every week at our café.
- 200 gm white chocolate
- 160 gm flour
- 120 gm fresh blueberries
- 100 gm cooking cream
- 70 gm caster sugar
- 50 gm butter
- 10 gm baking powder
- 2 tbsp black poppy seeds
- 2 eggs
- Zest of 4 small lemons
- Whisk the eggs with sugar to a ribbon consistency. The batter must become airy and double in volume.
- Melt the white chocolate and butter together. Blend it well.
- Measure out the dry ingredients – flour, baking powder, poppy seeds and lemon zest together – into one bowl.
- Keep the cooking cream handy.
- Once the eggs and sugar are properly whisked, stir in the melted white chocolate and butter mixture.
- Fold in the dry mix and the cream alternatively, in 2 or 3 goes.
- Scrape the sides well and homogenise the batter.
- Pour the batter into 2-inch muffin moulds and bake for 18-20 minutes at 170 degrees Celsius.