This is a very slight modification of the lemon and white chocolate recipe
The depth of the muffin mould is the main issue for cooking time – I have some very deep (8cm) silicone ones that mean that it’s normally timed by eye with liberal use of a hat pin. If you use shallower trays then do reduce the cooking time unless you enjoy eating small bricks…
300g Self-raising flour 100g Caster sugar Pinch of salt 100g Butter 125g Dark chocolate 125g Strawberries 180ml Milk 2 Eggs
Chop the chocolate bar into decent sized chunks (this is to taste but I quarter the ones pre-pressed into the bar) and place to one side. Wash, top and quarter the strawberries (but do take into account the size of your fruit – too large and the muffin will crumble)
Mix the flour, sugar and salt together. Blend the milk and eggs together and then add the mixture and melted butter to the dry ingredients. Stir together, but leave the mixture lumpy to give the muffins more texture.
Fold in the chocolate chunks, and add the strawberries last. Try not to over mix (or you get mashed strawberries), and spoon into the moulds to about 85% of the depth to get a slightly overflowing top.
Cooking time for a fan-assisted electric oven is 180°C for 20 to 25 min.