Muffins with white chocolate and blueberries
2 eggs
100 g sugar
1 pinch of salt
150 grams of Venchi extra-fine white chocolate
75 g butter
80 grams of yogurt
80 g of cream
210 g flour
16 grams yeast
100 grams of blueberries
Assemble the eggs lightly with sugar. Add the melted white chocolate with the butter and mixed with yogurt and cream. Finally add the flour sifted with baking powder and work quickly to obtain a homogeneous mixture. Fill the molds and sprinkle with blueberries.
Bake at 175 °
This is a recipe by di Rita Mezzini of La Fucina Culinaria and it is published here with her kind permission (http://lafucinaculinaria.blogspot.com)
