Freeze dried strawberries (dried strawberries) or cranberries
Put the milk and 8 pieces of white chocolate (about 30 g) in a small bowl and melt together over a bain marie.
Because the freeze dried strawberries (alternately, dried strawberries or cranberries) will expand while baking, cut them up finely. Cranberries will make a prettier color.
Sift the cake flour and baking powder together, and set aside. Heat the oven to 170℃.
Put the softened butter and granulated sugar in a bowl and blend together well.
Add the beaten egg to Step 4 little by little, mixing between each addition. (It's alright to add the egg by cracking it into the bowl too).
Add the dry ingredients and the chocolate and milk mixture from Step 1 to Step 5 alternately in 3 portions. Mix together briskly.
Last, add the chopped freeze dried strawberries. Lleave a little aside for the topping, and mix in briskly.
Pour the batter in a muffin tin and top with the remaining freeze dried strawberries. Bake the muffins at 170℃ for 20-25 minutes.
These strawberry and white chocolate muffins with crusty tops and fluffy interiors are finished. Try one right out of the oven ❤ You will see what I mean.
If you cut them, they will look like this. The scent of the strawberries is certainly great.
This is the white chocolate I used this time.
Story Behind this Recipe
Because my matcha white chocolate muffin recipe were delicious, I wondered what a strawberry version would be. They had a wonderful flavor.
For the strawberries, either use freeze dried strawberries, dried strawberries or cranberries. 60 g of granulated sugar is just right for this recipe, adjust the amount to suit your taste. Do not add more than 2 g of baking powder.