Strawberry, macadamia, and white chocolate muffins.

I thought blueberry and coconut muffins were the bomb until I went for a mix of fresh strawberries, macadamias, and white chocolate. To say that they have been a hit here at the cafe would be an understatement. They sell out within a couple of hours every time, and getting one to take home is proving a challenge, so of course now I’m baking them at home too…

I use the large Texas muffins tray and the quantity here is for six big muffins. The amount can be doubled for a dozen large ones, or you can use the amounts below for a standard twelve cup muffin tray. Remember to adjust the cooking time.

what you need

• 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.