Hello long lost blogging friends! It has been an age since I have posted a recipe and I am very excited about sharing this delicious muffin recipe with you all. We tend to have quite a number of visitors through our home on a regular basis and I always bake fresh muffins for our guests, ensuring that they are hot out of the oven as our visitors arrive. This has been my habit for nearly twenty years of home hospitality. Muffins are super quick and easy, and appeal to those who prefer something a little less sweet than a cupcake. I have no hesitation in serving sweet muffins for an early morning tea, or tweaking my recipe to make savoury ones for a late breakfast or brunch. I have been baking muffins long before I fell under the grip of decorative cupcakes! This recipe can be adapted to suit any flavour. I created this strawberry and white chocolate combo purely because strawberries are so cheap at the moment. I whipped them up a few weeks ago and got such positive feedback that I have fed them to all of my guests in the last month…all of whom have loved them.
I hope you do too. x
- 1 egg, lightly beaten
- 1 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 1/2 cup sour cream
- 1 cup milk
- 2 cups plain flour, sifted
- 1 cup castor sugar
- 1 teaspoon bicarb soda
- 1/2 teaspoon baking powder
- 1 punnet chopped strawberries
- 150g chopped white chocolate
- Preheat oven to 180.C
- Prepare two muffin trays with 15 liners.
- Using a hand whisk, whisk egg, adding extract, oil, sour cream and milk. Whisk to combine.
- Set aside.
- In a separate bowl, sift together flour, sugar, bi carb and baking soda. Whisk to combine.
- Add chopped chocolate and 3/4 of the strawberries to dry mix. Stir to combine.
- Carefully pour wet mixture into dry mix, stirring with a fork until just combine. Do not over mix.
- Scoop mixture into prepared liners, until each is about 3/4 full.
- Add the rest of the chopped strawberries to the tops of each muffin.
- Bake in a moderate oven for 18 minutes or until firm to touch and slightly brown.
- Leave to cool for ten minutes before taking out of the trays. Dust muffins with icing sugar and serve while hot.
- Enjoy. x
- Unlike cupcakes, muffin mixture needs to be stirred carefully. Over mixing will result in tough, rubbery muffins.
