100! Finally I have the honor to launch post nr. 100. A couple of weeks ago I suddenly noticed a big golden box with a big red bow. Inside the box I found everything to make a cake: chocolate, flour, sugar and Solo butter. To promote themselves and to announce their new baking battle, I was asked to make a cake. You can find all the information about the baking battle on this website: baking battle. (Foreign reader, it’s in Dutch). Everyone can register their recipe until December, I guess. You can also win a workshop with a famous Belgian baker.

Post nr. 100 and a baking battle, a perfect opportunity for a cake, don’t you think? I didn’t make a cake, though. I made…

Blueberry raspberry muffins with caramelized pistachios and white chocolate. 

What do you need?For the muffins (12 muffins): 60 gr Solo butter., 150 gr self-raising flour, 60 gr eggs, 120 gr sugar, 1/3th of a package of Vanilla sugar, a pinch of salt, a teaspoon lemon juice, 90 gr yogurt, blueberries, white chocolate. For the white chocolate coins: 100 gr white chocolate, 50 gr dark chocolate, coconut powder. For the icing: 100 gr powdered sugar, 1 Tsp water. For the pistachios: 30 gr pistachios, 5 gr Solo butter, 25 gr sugar.

What do you do? Start with the chocolate coins. Melt the white chocolate au “bain-marie”. Pour it on a baking sheet. I used a macaron silicone baking mat (photo?). Sprinkle a bit of coconut powder on the chocolate. Put it in the fridge. Melt dark chocolate. Pour it in a piping bag and decorate the coins. Put it in the fridge.

Next we make the muffins. Mix the Vanilla sugar with the sugar and the butter. Add the eggs. Mix it with the lemon juice, a pinch of salt and the yoghurt. Sieve the flour and mix everything. Finally add the blueberries, raspberries and white chocolate. Mix it carefullyPour the dough in little moulds. Preheat the oven on 180°C. Put the muffins in the oven and bake them 20-25 minutes.

Note: My muffins didn’t raise well. Does someone know why they didn’t raise? I thought it’s because I used too much fruit.

While the muffins are in the oven, make the pistachios. Melt the butter with the sugar. Pour the nuts in the pan. Mix well and pour on a cutting board. Chop the nuts very fine. When the muffins are ready, take them out the oven. Let them cool down. When cooled down, make the icing. Mix the sugar with the water. Pour it on the muffins and put them in the fridge. Sprinkle the pistachios on the icing.

This week is really a special one and not only because it’s the week that started with number 100. I also have other news. Keep on following and you will know it…