MUFFIN - Strawberry, Raspberry and White Chocolate Muffin

By Aemelia

Ingredients

• 2 teaspoons (10ml) lemon juice
• 250 ml (1 cup) milk
• 125 ml (1/2 cup) oil (we use peanut oil, but any mild-flavoured oil could be used)
• 1 large egg (we use eggs with a minimum weight of 59g)
• 300 g (2 cups) self-raising flour
• 150 g (2/3 cup) caster sugar
• 170 g (1 cup) white chocolate chopped into small chunks
• 200 g berries (we use 100g chopped strawberries and 100g raspberries)

Details

Servings 12
Adapted from exclusivelyfood.com.au

Preparation

Step 1

Preheat oven to 190 degrees Celsius (170 degrees Celsius fan-forced). If you are using a conventional (not fan-forced) oven, place the oven rack in the centre of the oven. In a conventional oven, the position of the muffins in the oven affects how they brown. We like them to be close, but not too close, to the top element.

Line 12 holes of a muffin pan (1/3 cup capacity holes) with patty/muffin cases. We use paper-lined foil cases that measure 5cm across the base and 8cm across the top.

Whisk lemon juice, milk, oil and egg in a medium bowl until well combined.

Place self-raising flour, caster sugar and white chocolate in a large bowl. © exclusivelyfood.com.au

Stir to combine.

Add berries.

Gently stir to combine.

Gently stir wet ingredients into dry ingredients. Stop stirring once the ingredients are combined (do not over mix). The batter should be quite wet.

Divide mixture evenly between muffin cases.

Bake for about 22-27 minutes. To check whether the muffins are cooked, press lightly on the centre of a muffin; if it springs back, it's ready. A knife inserted into the centre of a muffin should come out without any batter attached.

Serve the muffins warm or at room temperature, dusted with icing sugar if desired. They are at their best on the day they are baked.

Store muffins in an airtight container. Muffins can be reheated in the microwave. Suitable to freeze.