Strawberry Cream Muffins

Ingredients:

• 450g/1lb plain flour
• 55g/2oz caster sugar
• ½ tsp salt
• 3 tsp baking powder
• 1 egg
• 240ml/8fl oz milk
• 60ml/2fl oz vegetable oil or melted butter
• 125g/4oz white chocolate chunks or drops
• 1 punnet strawberries, chopped
   

Preheat the oven to 200C/400F/Gas 6 and line a number of small muffin tins.
Sift together the flour, sugar, baking powder and salt into a large bowl and put to one side.
In a separate bowl, beat together the egg, milk and oil in a blender or food processor until the mixture is smooth and lump free. Slowly transfer the wet mixture into the flour, folding the mixture together carefully until you have an even consistency with no flour pockets.
Fold the chocolate and strawberries into the mixture until it is all evenly distributed.
Spoon the mixture into the muffin tins and bake for 18-20 minutes or until the muffins are springy to the touch. Serve them warm, or after they have cooled slightly.
 

Print:  | Breakfast recipes: >> | Country: | Yield: 12 |