Vegetarian, Nut Free
Strawberry & White Choc Muffins
These little muffins celebrate the classic combination of strawberries and chocolate, made even tastier with the addition of caramel sweetness from the brown sugar. Perfect for lunchboxes or a teatime treat.
- Pre-heat the oven to 170°C. Place 12 muffin cases in a muffin tray.
- Melt the butter in a saucepan with the sugar. Mix well. Take off the heat and add the milk, eggs and vanilla, stirring to combine.
- Sift the flour and baking powder and mix into the mixture quite quickly, using just 10 or so strokes to fold in.
- Stir in the strawberry pieces and chocolate buttons. Spoon the mixture into the muffin cases and bake for 25 minutes, until golden brown on top and springy to the touch.
Prep time: 20 mins
Cook time: 25 mins
Ingredients
- 120 butter
- 120g soft brown sugar
- 150ml milk
- 2 medium eggs
- Seeds of one vanilla pod
- 250g plain flour
- ½ tbsp baking powder
- 60g white chocolate buttons
- 100g BerryWorld Strawberries, chopped into small pieces
Nutrition
| Per 100g | Per Serving | ||
|---|---|---|---|
| Energy (KJ) | 1296 | 978 | |
| Energy (kcal) | 310 | 234 | |
| Fat (g) | 14.4 | 10.9 | |
| Saturated Fat (g) | 8.7 | 6.5 | |
| Carbohydrates (g) | 40.3 | 30.4 | |
| Fibre (g) | 1.0 | 0.7 | |
| Sugar (g) | 18.5 | 14.0 | |
| Protein (g) | 5.2 | 4.0 | |
| Salt (g) | 0.5 | 0.4 |
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