Monday 1 July 2013

Strawberry and White Chocolate Muffins

Huge and sweet. Thank you $120 Food Challenge


375g (2½ cups) self-raising flour
1 tsp ground cinnamon
150g (2/3 cup) caster sugar
2 eggs, lightly beaten
60g (3 tbsp) butter, melted
250ml (1 cup) milk
½ cup white chocolate pieces, such as buttons, chopped roughly
250g punnet strawberries, washed and hulled
Icing sugar, to serve

  • Preheat oven to 180°C. Line a 6-hole Texas muffin pan with paper cases or squares of baking paper.
  • Sift the flour and cinnamon into a large bowl. 
  • Add the caster sugar and stir to combine. 
  • Add chocolate pieces and stir to combine. 
  • Reserve 3 whole strawberries and quarter or roughly chop the rest. 
  • Add to the flour mixture and stir well to coat each fruit piece.
  • Place the eggs, butter and milk in a jug and whisk to combine.
  •  Add the liquid ingredients to the dry ingredients and stir until just combined. 
  • Place half a cup of mixture in each muffin case.
  • Cut each remaining strawberry in half lengthways and top each muffin with a piece of strawberry. 
  • Bake in the oven for 20-25 minutes for larger muffins, or 15 minutes if making 12 smaller muffins, or until golden.
  • Remove muffins from tin and cool on cake tray. 
  • Sprinkle with icing sugar before serving.

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