The White chocolate and strawberry muffins Recipe are perfect for a children’s tea party. For a slightly more sophisticated touch, replace the white chocolate chips with dark chocolate chips.
Special equipment Deep 12-hole muffin pan lined with paper muffin cases
2 1⁄2 cups self-rising flour
1 tsp baking powder
3⁄4 cup superfine sugar
1 cup milk
7 tbsp butter, melted
2 tsp vanilla extract
3 1⁄2oz (100g) white chocolate chips
12 tsp strawberry jam
confectioners’ sugar, to dust
1 Preheat the oven to 400˚F (200˚C). Put all the ingredients except the chocolate chips and jam into a large bowl and whisk with an electric whisk until smooth. Stir in the chocolate chips.
2 Divide half the mixture evenly between the cases, spoon 1 teaspoon of jam on top of each one, then spoon the remaining mixture on top.
3 Bake for 25–30 minutes or until well risen and lightly golden brown.
4 Dust with a little confectioners’ sugar and serve warm or cold.
PREPARE AHEAD AND FREEZE
The muffins can be made up to 2 days ahead. Freeze for up to 1 month.
|White chocolate and strawberry muffins Recipe|