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1
Put the milk and 8 pieces of white chocolate (about 30 g) in a small bowl and melt together over a bain marie.
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2
Because the freeze dried strawberries (alternately, dried strawberries or cranberries) will expand while baking, cut them up finely.
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3
Cranberries will make a prettier color.
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4
Sift the cake flour and baking powder together, and set aside.
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5
Heat the oven to 170C.
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6
Put the softened butter and granulated sugar in a bowl and blend together well.
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7
Add the beaten egg to Step 4 little by little, mixing between each addition.
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8
(It's alright to add the egg by cracking it into the bowl too).
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9
Add the dry ingredients and the chocolate and milk mixture from Step 1 to Step 5 alternately in 3 portions.
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10
Mix together briskly.
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11
Last, add the chopped freeze dried strawberries.
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12
Lleave a little aside for the topping, and mix in briskly.
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13
Pour the batter in a muffin tin and top with the remaining freeze dried strawberries.
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14
Bake the muffins at 170C for 20-25 minutes.
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15
These strawberry and white chocolate muffins with crusty tops and fluffy interiors are finished.
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16
Try one right out of the oven You will see what I mean.
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17
If you cut them, they will look like this.
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18
The scent of the strawberries is certainly great.
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19
This is the white chocolate I used this time.
