One of my previous posts featured a recipe for muffins that I was baking almost every day at the cafe. They were selling really well and looked and tasted really good. Then I went and tweaked the recipe…
I swapped the berries and coconut for a magical mix of fresh strawberries, macadamias, and white chocolate. To say that they have been a hit would be an understatement. These babies have sold out within a few hours every time, and I had to actually buy one just to take one home. So yesterday I made a double batch and managed to take three home with me.
Once again I use the large Texas muffins tray and the quantities are for six big muffins. The amounts can be doubled for a dozen large ones, or you can use the amounts below for a standard twelve cup muffin tray. Adjust the cooking time.
- Two cups of self raising flour
- One cup of brown sugar
- A pinch of cinnamon
- A dash of vanilla extract
- 125 gm unsalted butter, melted
- 2 eggs, lightly beaten
- 125 ml buttermilk
- 1/3 cup chopped macadamias
- 1/2 cup fresh strawberries, diced
- 1/4 cup white chocolate bits
- A few whole strawberries set aside
What to do:
- Preheat the oven to 180 C. Either grease your muffin tray or line with paper muffin cups.
- Melt the butter.
- Combine the dry ingredients in a large bowl. Make a well in the centre, add the vanilla, butter, eggs, and buttermilk, and mix gently with a wooden spoon to combine.
- Add the nuts, diced strawberries, and chocolate and fold through gently. Divide the mixture between the muffin holes, then take the few whole strawberries and place half a strawberry on top if each muffin.
- Bake for about thirty minutes or until a skewer inserted into the centre comes out clean. Dust with icing sugar before serving.