I won’t lie – I made these for Mother’s Day and they have now all gone! I am off the sweet stuff but couldn’t resist a generous bite! Any excuse to bake and Mother’s Day was just that. My uncle came over for a  cup of tea. A natural accompaniment- cake. The trouble is, once it’s around I have to consume it. Individually baked things are better because if I did loose it  there would onlybe one portion controlled  cake. Not a massive chunk where I would go back for more!

I love vanilla, white choc and strawberry combo always reminds me of the summer which is a bit of joke considering it’s chucking down and 8 degrees outside.

Because they don’t have butter in, these are on the drier side but in a nice way! So best served with liquid refreshment!

2 medium eggs

125ml vegetable oil

250ml milk or dairy alternative 

250g golden caster sugar

400g self-raising flour)

1 tablespoon vanilla extract 

1 tsp salt

200g white chocolate cut into small chunks leaving 50g for drizzling over the top

7g pot freeze dried strawberries 

Jar strawberry jam

Preheat oven to 200 degrees centigrade 

Mix all ingredients in a mixer or by hand leaving out 50g of chocolate for drizzling and the jam

Grab yourself a muffin tin and 12 cases 

Spoon each case half full then add a teaspoon of jam and put more mixture on top to cover over so it’s well hidden!

Place in the oven for 20 25 mins 

Once cool drizzle melted white  choc on top!

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