Strawberry & White Chocolate Muffins

Strawberry & White Chocolate Muffins

Indulge yourself with some early-summer baking –then adapt the recipe to use raspberries, redcurrants & blueberries as they come into season

Makes 14 Muffins!


225g (8oz) plain flour


200g (7oz) caster sugar

1 tsp baking powder

Pinch of salt


200ml (7fl oz) milk

85ml (3fl oz) vegetable oil

1 egg


150g (5¼oz) strawberries, diced

50g (1¾oz) white chocolate chips

½ tsp vanilla extract



1. Measure the flour, sugar, baking powder and salt into a bowl and mix them together.

2. Measure the milk and oil into a jug, add the egg, and mix them together.

3. Mix the wet ingredients into the dry ones, then stir in the strawberries, chocolate chips and vanilla extract. Don’t mix any longer than is necessary to combine everything.

4. Divide the mixture between 14 muffin cases, filling them to 1cm (½in) short of the top.

5. Put the muffins into the oven at 200°C/400°F/gas 6 for 20 minutes, or until they are firm and springy to the touch.

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Steve Ott
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