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Lancewood Strawberry & White Chocolate Muffins
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Lancewood 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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