Strawberry and Chocolate Chip Muffins

Brunch, second breakfast, or just something for the packed lunch box. These freeze well if you manage to stop your family eating them all in one go!

This is the basic muffin mix I always use at home, I just change what I'm adding for a bit of variety (or just because it's all I happen to have available). In these I used chopped strawberries, which gave a lovely fresh flavour and 3 different types of chocolate, dark(Montezuma's Giant Dark chocolate buttons), 'milk' (Moo Free chocolate) and white (left over homemade chocolate chunks made from Mortimer's White Couverture), but you could use any combination.

400g/14oz Plain Flour (also works with GF, but use less flour, or more liquid)

2 tsp Baking Powder

150g/5oz Sugar 

100g/3 1/2oz Dairy and Soya Free Spread (or olive oil)

300mls Milk substitute

1 tsp Vanilla Paste (or extract)

Chopped Strawberries (about a cupful, but more or less fine depending on how fruity you want them)

Chocolate chunks

Preheat oven to 180ºC. Grease and flour a muffin tin (or use silicon cases) - paper cases don't like the wetter egg free mix, tends to stick.

Add flour, sugar and baking powder to a bowl and mix well.

Melt spread and add to milk substitute and vanilla.

Add wet ingredients to dry ingredients and carefully fold in with a metal spoon (don't overwork or they will be tough).

Fold in fruit and chocolate.

spoon into muffin tin.

Bake for about 25mins until the muffins are well risen and golden (wheat free ones never brown so well, you might want to use dark brown sugar for a bit of colour).

The white chocolate tasted great with the strawberries,
but as you can see, quite a lot melted out.

Transfer to a wire rack to cool.

For those eagle eyed readers, yes, that is a raspberry,
I had 4 left in the fridge and bunged them in too!

Eat and enjoy!