Strawberry White-Choc Muffins

(makes 24 mini- or 12 normal muffins)

I had to post this because i am rather excited that i think i may have finally found a winner muffin recipe! And it uses oil rather than butter, i'm still in shock. Seriously, have been on the search for this for like, as long as i remember!! With the abundance of strawberries right now, i thought i'd branch out and started researching (googling) for strawberry muffins, and gold (found the original recipe from Exclusively Food)! I am yet to try this with different fruits to see if it's like a universal muffin recipe, or it happens to work best with the texture and moisture of fresh berries... but mmMm.. that first bite was the highlight of my day.

Ingredients:
1 tsp lemon juice
1 C milk
1/2 C vegetable oil
1 egg
2 C self-raising flour
2/3 C caster sugar
170g white chocolate chopped into small chunks, halve white choc buttons
1 punnet strawberries, halved or quartered (if large strawberries)


Method
1. Preheat oven to 180˚C. Lightly spray the muffin tray with oil, or if using muffin cases, spray the inside of the case so it's easy to peel off.
2. Combine wet ingredients (lemon juice, milk, oil and egg) in a bowl.
3. In a separate bowl, add dry ingredients (sifted self-raising flour, caster sugar)
4. Mix in the white chocolate and strawberries into the dry ingredients. NB. Can leave a handful of strawberries and white chocolate aside to decorate on top.
5. Add the wet ingredients and mix through quickly. It should look wet.
6. Quickly pour into the tray/cases.
7. Add a strawberry half or white choc button, if desired.
8. Bake for 15-20 minutes, or until golden brown.

Big muffins

Baby muffins