CAKE
IN THE
HOUSE
STRAWBERRIES AND CREAM
WHITE CHOCOLATE MUFFINS
Makes 12
200g plain flour
1½ tsp baking powder
80g caster sugar
5 tbsp freeze-dried strawberries and
a few more to decorate
80g white chocolate chips
1 egg
125ml whole milk
75ml crème fraîche
75g butter, melted
½ tsp vanilla extract
1 Preheat oven to 190C/Fan 170C/Gas 5. Line
a 12-hole muffin tin with paper muffin cases.
2 Sift the flour, baking powder and sugar
into a large bowl with a pinch of salt.
Stir in the strawberries and 60g of the
white chocolate chips.
3 In another bowl, beat the egg, then mix
in the milk, crème fraîche, melted butter
and vanilla. Tip the wet ingredients into the
dry and stir until just combined. The mix
should be slightly lumpy, but with no dry
flour showing.
4 Spoon the mixt into the cases and bake for
20 –25 mins until the tops are lightly golden
and spring back to the touch. Transfer to a
wire rack and leave to cool before decorating
with the remaining chocolate chips and a few
more freeze-dried strawberries.
We’re getting in the mood for tennis
and these cakes feel like just the thing
for afternoon tea, watching a match
Recipe from The Tin & Traybake Cookbook by Sam
Gates (Robinson). Photography: Peter Wright.