Strawberry & White Chocolate Muffins - Kitchen Garden Magazine

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

Makes 14 Muffins!

Ingredients

225g (8oz) plain flour

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200g (7oz) caster sugar

1 tsp baking powder

Pinch of salt

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200ml (7fl oz) milk

85ml (3fl oz) vegetable oil

1 egg

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150g (5¼oz) strawberries, diced

50g (1¾oz) white chocolate chips

½ tsp vanilla extract

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Method

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

Steve Ott is editor of Kitchen Garden magazine and started his career as a professional grower, producing everything from cut flowers to vegetables. He has been growing fruit and veg all his life and spends most of his spare time in his garden in the East Midlands. He loves to experiment with crops and varieties he has never grown before and when he isn’t gardening is to be found out in the countryside bird watching and walking his dog Ted.