Thursday, July 07, 2011
Strawberry and white chocolate muffins with pepitas
Seem to have a baking bug going these days. Spotted this recipe online and since I have strawberries in the fridge, I decided to try it for breakfast.
2 cups self-raising flour
½ cup castor sugar
1 cup milk
⅓ cup vegetable oil
½ cup chopped strawberries
50g white chocolate buttons
3 tbsp pepitas
Pre-heat oven to 200C. Combine flour and sugar in a large bowl. Combine milk, oil and eggs in a separate bowl, whisk lightly then stir in strawberries and chocolate buttons. Make a well in the centre of the flour mixture, pour in the milk mixture and mix lightly. Spoon batter into six greased muffin tins (½-cup capacity) until three-quarters full. Sprinkle pepitas over muffins and bake for 25-35 minutes or until golden and cooked. Turn onto a wire rack to cool.
I had leftover easter chocolate so I used that instead. The muffins are really moist and not greasy which is really good. The toasted seeds on the top also become crunchy. My muffin tins were smaller and I got 16 muffins.