Strawberry and White Chocolate Muffins

Huge and sweet. Thank you $120 Food Challenge

375g (2½ cups) self-raising flour

1 tsp ground cinnamon

150g (2/3 cup) caster sugar

2 eggs, lightly beaten

60g (3 tbsp) butter, melted

250ml (1 cup) milk

½ cup white chocolate pieces, such as buttons, chopped roughly

250g punnet strawberries, washed and hulled

Icing sugar, to serve

• Preheat oven to 180°C. Line a 6-hole Texas muffin pan with paper cases or squares of baking paper.
• Sift the flour and cinnamon into a large bowl. 
• Add the caster sugar and stir to combine. 
• Add chocolate pieces and stir to combine. 
• Reserve 3 whole strawberries and quarter or roughly chop the rest. 
• Add to the flour mixture and stir well to coat each fruit piece.
• Place the eggs, butter and milk in a jug and whisk to combine.
•  Add the liquid ingredients to the dry ingredients and stir until just combined. 
• Place half a cup of mixture in each muffin case.
• Cut each remaining strawberry in half lengthways and top each muffin with a piece of strawberry. 
• Bake in the oven for 20-25 minutes for larger muffins, or 15 minutes if making 12 smaller muffins, or until golden.
• Remove muffins from tin and cool on cake tray. 
• Sprinkle with icing sugar before serving.