Strawberry & White Chocolate Muffins
Ingredients:
210 g flour
150 g sugar
10 ml baking powder
150 g strawberries, chopped
80 g white chocolate, chopped
250 g LANCEWOOD® Low Fat Strawberry Yoghurt
2 egg(s)
80 ml butter, melted & cooled
5 ml vanilla essence
Method
- Preheat the oven to 180°C. Line a muffin pan with muffin cases.
- Using a large mixing bowl, add the flour, sugar and baking powder and mix until well combined.
- Hull the strawberries and finely chop. Roughly chop the white chocolate into small pieces. Reserve about 2 tablespoons of each, then add the rest to the dry ingredients. Mix well.
- In a separate bowl, combine the yoghurt, eggs, butter and vanilla essence and whisk until smooth.
- Add to the dry ingredients and mix gently with a spatula until just combined. Do not overmix.
- Spoon the mixture into the muffin cases. Top with the remaining chopped strawberries and chocolate.
- Bake for 20 – 25 minutes, or until a skewer inserted comes out clean.
- Allow to cool in the pan for 5 minutes, then place on a cooling rack to cool completely.
- Serve warm and enjoy as a decadent treat!
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