This is my goto for muffins. It’s a basic recipe that can be easily adapted for pretty much whatever flavour you want. Start with this as your base and you won’t go too wrong.
200mls milk + enough low fat Greek yoghurt whisked in to make it up to 240mls
260g plain flour
110g caster sugar
1 tbsp baking powder
1/4 tsp salt
110g butter, melted and cooled
Mix dry ingredients
Mix wet ingredients
Combine both thoroughly to form a lumpy batter (don’t overwork it, the lumpier the better).
Divide into 12 muffin cases and bake in a preheated oven at GM 5 for 20-25 mind (check after 20).
Strawberry and White Chocolate Muffins
For a while now I’ve been using Asda’s Smart Price range of 100g bars of dark and milk chocolate. I’ve long since learned that you don’t need expensive chocolate to cook with. The Asda bars were surprisingly tasty. I’ve since switched allegiance from doing the food shop at Asda to Sainsbury’s (I was getting fed up with empty shelves and aisle floors full of stock cages).
I’ve discovered that Sainsbury’s Basic range also have 100g bars of not only dark and milk but also white for 35p. I’ve never been a fan of white chocolate before but this one is actually very nice. I’d recommend that if you have any label snobbery, swallow it and give these a go. You’ll be very pleasantly surprised 🙂
Chop up the white chocolate and add to the muffin mix before adding the wet mix.
Chop up some strawberries (I was using leftovers so I used 6-7 largish ones). Don’t add these to the mix as they’ll turn to mush.
Half fill the muffin cases then add some of the strawberry pieces. Top up the cases with the leftover mix. Then add the remaining strawberry pieces.
Bake as per instructions above. Leave in the tin to cool for 10 mins and then transfer to a cooling tray.
Enjoy with a cuppa!
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