Back to school means rushed mornings and the struggle to come up with the perfect lunch box!
I have teamed up with @tasteofalareesh to show you how easy it is to prepare delicious and creative lunch boxes that will make your little ones so happy!
Strawberry Mini Muffins with White Chocolate Chunks
Prep time:
Cook time:
Serves:
- Times
- Description
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- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
Back to school means rushed mornings and the struggle to come up with the perfect lunch box!
I have teamed up with @tasteofalareesh to show you how easy it is to prepare delicious and creative lunch boxes that will make your little ones so happy!
INGREDIENTS
- ¼ cup cooking oil
- ½ cup milk, room temp
- 1 large egg, room temp
- ½ tsp salt
- 2 tsp baking powder
- ½ cup white sugar
- 1 ¾ cups plain flour
- 1 cup frozen strawberries, roughly chopped (I used frozen strawberries from Al Areesh)
- ½ cup white chocolate, roughly chopped
METHOD
- 1)
Preheat the oven to 180C
- 2)
Spray or line a 24 mini muffin baking tin (or a regular sized 8-hole muffin tin, adjust baking time).
- 3)
In a small bowl, lightly whisk the milk, oil and egg until combined.
- 4)
In a separate larger bowl, whisk the flour, baking powder, salt and sugar.
- 5)
Add the strawberries and mix well to coat them with the flour mixture.
- 6)
Add the chocolate chunks and mix well.
- 7)
Now add the milk mixture to the flour mixture and use a rubber spatula to combine. Don’t overmix.
- 8)
Fill up the muffin cups (2/3 full) and bake for 20min or until springy to the touch and an inserted skewer comes out clean.
Notes
Cool for 5 min before inverting on a cooling rack to cool completely.
Enjoy!