Blackcurrant, White Chocolate and Thyme Muffins
Adapted from Paul A Young’s Adventures with Chocolate
Makes 12-14 muffins
100g caster sugar
100g soft light brown sugar
125ml light olive oil
250ml whole milk
20g thyme leaves
1 tsp vanilla extract
400g plain flour
1 tbsp baking powder
1 tsp salt
150g white chocolate chips
for the syrup:
2 tsp palm sugar
2 tbsp caster sugar
2 tbsp water
2 thyme sprigs
Pre-heat the oven to 200°C.
Place the sugars, eggs, olive oil, milk, thyme and vanilla in a large bowl and beat together until smooth.
In a separate bowl whisk together the flour, baking powder and salt until thoroughly combined.
Add the flour mixture to the batter and beat together until smooth, do not overmix.
Stir in the chocolate chips and the blackcurrants until evenly dispersed.
Divide the batter into muffin cases, filling to just below the top.
Sprinkle a pinch of palm sugar onto each muffin then bake in the oven for about 20 minutes until risen and the blackcurrants are bursting out.
Whilst the muffins are baking make the thyme syrup by heating together the caster sugar and water until the sugar has dissolved. Add the thyme sprigs in and simmer for a couple of minutes. Turn off the heat and leave to infuse.
As soon as the muffins have been taken out of the oven, brush the syrup liberally over the top of each muffin until they are glistening.