150g white chocolate chips or chopped white chocolate
Method Prep:15min › Cook:20min › Ready in:35min
Preheat oven to 190 C / 170 C fan / Gas 5. Line a 12-hole muffin tin with paper cases.
Beat sugar and margarine until creamy, add lemon zest and beat well. Beat eggs in a separate bowl with a handheld electric beater, then add to margarine sugar mixture in in four parts beating well.
Sift flour with bicarb of soda and add 1 tablespoon to the egg mixture if curdling. Blend in rest of flour with the soured cream. You want a slow dropping consistency. If the mixture is stiff you can also add some of the lemon juice.
Gently fold in the chocolate chips.
Use a small scoop to add mixture evenly to baking cases. Tap gently on counter to level.
Place on middle shelf of the oven until a cake tester comes out clean, 18 to 20 minutes. Leave in tray for 5 minutes, then move to a cooling rack and cool completely. Then add icing as desired.