Beetroot .. Balsamic Vinegar . White Chocolate and Black Pepper Muffen

wat you will need.

oven. scales..mesuring spoons..muffen tray. bowl . chopping bord . sturdy knife... grater... spoon and muffin casses

MAKES 10 BIG OR 12 MEDUIM

ingredients::: please note this is devided into dry and wet.. i have made this super easy to follow

DRY; GRAMS ( OZ)

120 ( 4.2) plain cake flour

50 (2) or easy 3 large TBLS coco ( the better quality if you can. but dont worry to much)

((( 1 big teaspoon))) baking powder

150( ( 5.2) granulated sugar

WET::: 120) (4.2 )sunfower oil

(( 4 table spoons balsamic vinegar. )) just the basic stuff dont waste the cash on pemuim

3 small or 2 XL eggs

150) (5,2 )grated beetroot. ( this CANT be tined or pre slice or pickled.. )

40) ( 2 )white chocolate///

( DONT USE drops . or dics..)) buy a basic block or as in USA a candy bar. and ruff chop. the reason why is .. drops are bake stable and dont melt and are like finding a bone in chicken soup.. just trust me on this.

and for topping YOu decide how much you want on. top.. also basic white choc

GROUND BLACK PEPPER> PER FURE FROM A MILL. but you can use fine ground just be carefull on going over bord

FIRST TURN OVEN ON 180 DEG CENTIGRADE OR 350 FARANHIGT

BEETROOT peel and grate on the fine side of grater.. thats the one with hole size of a match stick

and then ruff chop WHITE CHOC. start in corner / opposite hand on top of knife and roll slowly down

ALL DRY INGREDIENTS INTO ONE BOWL

DONT BOTHER SIFFTING.

ONCE IN STER AROUND IT ALL MIXED TOGETHER

EASY HAY!!

NOW THE OIL.

1 YOU CAN MIX VERY SLOWLY AND SLATE THE DRY STUFF ( SLATE MEENS TO WETTIN)

2 YOU CAN LEAVE FOR A FEW MIN AND THEN MIX. THIS CREATES LESS MESS.

ALL WILL LOOK SHINY AND WET. LOOK FOR NO DRY BLOBS

NOW

BALSAMIC VINEGAR AND EGGS. STRAITE IN

DONT FREEK OUT. WAT HAPPENS NEXT IS WIERED, (( you creating an emultion. so this is going to change and look very wrong)

DONT PANIC

MIX THEM TOGETHER. AND NOW IT STARTS GOING STIFF AND CRUBLEY >>> WTF>>>

JUST BREATH ALL WILL BE FINE

NOW ADD

YOUR GRATETED BEETROOT AND CHUNKY WHITE CHOC

AND MIX

NOW IT EASES OFF AND GOSE BACK TO A RUNNY MIX

I TOLD YOU NOT TO WORRY.

NOW

SPOON INTO MUFFEN CASSES,

wat i doo is soon just half way . and make my way down the tray. and the go back to the start and fill up..

the reason. is the mix will of setteled and you will also ensure your not deviding write.

stop filling when mix meets tin level.

NOW

INTO THE OVEN

MIDDLE SHELF.. I GIVE 20 MIN ON MINE ( MY OVEN IS ELECTRIC AND QUITE FFEERSOM)

THE BASIC SEAKRET TO CHECKING CAKE IN OVEN

imagen a baby in a woom . it need that perfict enviroment to grow, kick it bang it poke it to hard .... well you get the picture.

so when opening the door. doo it very slow. ( just like sneeking in at 2am) dont open it all the way. just enough for your arm to get in. i never use probs as the can kill a cake,

now check . buy just tipping the side of the cake . if it moves not done then gently close the door and give a bit more time. if you slam the door now you will loose everything

you should be able to tip on the top and it dose not move. done

always note your ovens time to cook and there all differant

NOW

meling some white choc.

im not going to say how much as this is up to you.

chop up choc. put in microwaveble bowl

i do 10sec tap.... 10 sec tap..... 10sec tap ... 10 tapppp . and so on

you will see it eazzz off and wobblely. dont stur fast you will split it.

if you have any reziztance ... 10 sec tapppp tapp. and so on

once melted give a nice big grind of black pepper in to it . mix

and then drizzel onto muffins

why pepper??? it is a seasoning and it has a funny crator when mixed whith white choc.

i learn this over 15 years of baking so trust me.

and as i say. you like lots??? go crazy with it.

if you liked this im happy. your welcom to ask any questions. and also theres a butoon that sez vote that might help me!! he he