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White Chocolate Muffins

Recipe Submitted By: bakingmad

These White Chocolate Muffins are perfect for giving.

200 grams	Golden Caster Sugar (Billington's)
100 ml	Cream 30 % fat content
20 grams	Butter
1	Vanilla Pods (Silver Spoon Create) scraped out seeds
200 grams	Plain White Flour (Allinson Nature Friendly)
2 tsp	Baking Powder
2 tbsp	Cornstarch
	Bananas 1 small ripe
	Salt a pinch
3	Free Range Eggs (Happy Eggs)

To decorate:

200 grams	White Chocolate Couverture or white chocolate and 1 tbsp. butter
1 tsp	Bourbon Vanilla
1.50 tbsp	Cream
	White chocolate shavings

In addition:

	Butter for the muffin pan
	12 paper baking cups

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Heat the oven to 180C (160C fan) 375F, gas 5. Line the cups of the muffin pan with paper baking cups.
Put 125 g/2/3 cup sugar, the cream and butter into a pan and bring to a boil. Add the seeds from the vanilla bean and simmer over a low heat for 5 minutes. Then cool to lukewarm.
Mix the flour, baking powder and cornstarch. Peel and purée the banana and whisk into the vanilla cream with the rest of the sugar and the salt. Beat in the eggs. Quickly stir in the flour mixture.
Put the mixture into the lined muffin pan. Bake on the middle shelf of the oven for 30 minutes. Take out of the oven and let cool in the muffin pan for 5 minutes, then take out and cool on a cake rack.
Melt the white couverture chocolate over a bain-marie. Mix smoothly with the cream and vanilla and trickle tablespoonfuls over the muffins. Decorate with chocolate shavings and let to cool completely.