Strawberry White Chocolate Muffins

1. 1

   Put the milk and 8 pieces of white chocolate (about 30 g) in a small bowl and melt together over a bain marie.

2. 2

   Because the freeze dried strawberries (alternately, dried strawberries or cranberries) will expand while baking, cut them up finely.

3. 3

   Cranberries will make a prettier color.

4. 4

   Sift the cake flour and baking powder together, and set aside.

5. 5

   Heat the oven to 170C.

6. 6

   Put the softened butter and granulated sugar in a bowl and blend together well.

7. 7

   Add the beaten egg to Step 4 little by little, mixing between each addition.

8. 8

   (It's alright to add the egg by cracking it into the bowl too).

9. 9

   Add the dry ingredients and the chocolate and milk mixture from Step 1 to Step 5 alternately in 3 portions.

10. 10

    Mix together briskly.

11. 11

    Last, add the chopped freeze dried strawberries.

12. 12

    Lleave a little aside for the topping, and mix in briskly.

13. 13

    Pour the batter in a muffin tin and top with the remaining freeze dried strawberries.

14. 14

    Bake the muffins at 170C for 20-25 minutes.

15. 15

    These strawberry and white chocolate muffins with crusty tops and fluffy interiors are finished.

16. 16

    Try one right out of the oven You will see what I mean.

17. 17

    If you cut them, they will look like this.

18. 18

    The scent of the strawberries is certainly great.

19. 19

    This is the white chocolate I used this time.

* Per serving · 4 servings · Values may vary.