Skip to the end for my White Chocolate and Strawberry Muffin recipe!
For the better part of the year, my over has been broken. This has led to me mastering all things stove top, grill, slow cooker and microwave oven (A gem of a cookbook I found in my mum’s house, “Microwave for Health” was great for a laugh in its over the top 90’s fashion).
The one thing I really missed was baking. Whipping up the classic chocolate mug cake really isn’t the same, as delicious as it is. As someone who had once wowed everyone at Christmas with my individual mini croquembouches with spun sugar, I missed the more challenging and technical aspect of baking.
Trying to get it fixed turned out to be harder than I thought. I called the repairman, and he visited within a week and said that a par needed replacing, but he should have it within a few days and he would call.
It was 2 weeks later and I hadn’t heard anything, so I phoned him. He had the part and wanted to come over to fix the oven right at that moment. I told him that since I was at work, I’d be unable to leave, but was available every morning until 11am. He, once again, said he’d call. After a few weeks, I phoned back, only to be given the “I’ll call you back” line.
After nearly 4 months, I was more than a little bit fed up, and told my partner to phone the repairman. The repairman said he could be over at our house in 30 minutes. He turns up, part in hand, and tells us there’s another part that needs replacing. It took 3 days to come in, and he came back that same day he received it and fitted it.
I didn’t care so much that it took my partner to call to get anything done, I was just so glad to have my oven back!
Over the weekend, I decided to make a few batches of cupcakes and muffins for an event I was going to.
Pictured above is my Marbled Chocolate Cupcakes (of which I am making a few batches of tonight).
Pictured above is my Cookies and Cream Cupcakes, complete with mini Oreo.
And, as requested on the night; My recipe for my White Chocolate and Strawberry Muffins:
375g Self Raising Flour
1 1/2 tsp Bicarb Soda
150g Caster Sugar
250g White Chocolate, roughly chopped
Pinch of Salt
3 Eggs, lightly beaten
150g Unsalted Butter, melted.
200g Natural Yoghurt
2 tbs Milk
12 Strawberries, washed and hulled
Raw Sugar, to sprinkle
1. Preheat oven to 200 °C and line a 12 hole muffin pan with paper cases
2. Mix flour, bicarb soda, sugar and chocolate in a large bowl with the pinch of salt.
3. Beat together the eggs, butter, yoghurt and milk and then stir briskly into the dry ingredients. Do not overmix! This will make the muffins tough. The mixture will be lumpy.
4.Divide mixture amongst paper cases and insert a strawberry into centre of each cake, making sure that each berry is completely covered in batter.
5. Sprinkle with raw sugar and bake in oven for 20-25 minutes, until golden and skewer inserted into the centre of the cakes comes out clean.
6. Cool in pan for 5 minutes, before turning out onto a cooling rack to cool completely.