Sweet, soft, and packed with seasonal flavour. These muffins are perfect for morning tea, lunchboxes, or a weekend treat.

Ingredients:

• 2 cups plain flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ cup caster sugar
• 200-250 g diced fresh strawberries or frozen use approx. 1 ½ cups
• ½ cup white chocolate chips or chopped white chocolate
• 1 cup buttermilk (or place 1 cup of milk with 1 Tbsp lemon juice added in a bowl for 5 mins to make your own)
• 1 egg, lightly beaten
• 65g melted butter or can use ¼ cup neutral oil
• 1 tsp vanilla extract

Method:

1. Preheat oven to 180°C and line a 12-hole muffin tin.
2. In a large bowl, combine flour, baking powder, baking soda and sugar.
3. Gently toss strawberries and white chocolate in the flour mixture to keep them evenly distributed.
4. In another bowl, whisk together buttermilk, egg, melted butter, and vanilla.
5. Fold the wet ingredients into the dry until just combined - don’t overmix.
6. Spoon batter into muffin cases and bake for 18-20 minutes, until golden and springy to touch.
7. Cool slightly before serving.
8. Enjoy!