Strawberry and White Chocolate Muffins

It’s so lovely to have a bank holiday, but the weather is as miserable as it gets. I find that the best way to get through gloomy days is to get into the kitchen and start baking… – and that’s exactly what I intend to do this weekend. It’s difficult to feel miserable when you’re up to your elbows in dough or wafting around a kitchen infused with the delicious aromas of baking.

Here’s a recipe to get you inspired…

Strawberry and White Chocolate Muffins

(Makes 6 muffins)

30g butter
3 tbsp vanilla syrup
1 egg
Punnet of strawberries
150g white chocolate
150g plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
4 tbsp full fat milk
6 muffin cases


Leave the butter to melt in a bowl on top of the AGA, then mix in the vanilla syrup and egg. Chop the strawberries into quarters and enjoy smashing the chocolate into small pieces (particularly fun if you’ve had a frustrating morning).

Mix the dry ingredients in a bowl, then add the butter, egg and syrup mix, followed by the milk.

Add the chocolate and strawberries until you have a deliciously lumpy mulch. Put the muffin cases into an AGA muffin tray and then spoon in the mixture.

For a 2-oven AGA, ensure the grid shelf is on the floor of the roasting oven. Place in the muffin tin and bake for around 25 minutes. If the muffins brown too quickly, slide in the cold plain shelf on the third set of runners.

In a 3- or 4-oven AGA, place the muffin tray on the grid shelf on the third set of runners of the baking oven. Cook for around 25 minutes.

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