Tuesday, 30 July 2013

Chicken Parmesan Manicotti

Thank you Six Sisters Stuff

14 pieces manicotti, cooked according to package directions
2 cups part skim ricotta cheese
½ cup shredded Parmesan Cheese
2 cups mozzarella cheese (divided)
1 cup shredded cooked chicken
1 egg
1 teaspoon oregano
salt and pepper to taste
2 (14 ounce) cans Italian style diced tomatoes
1 Tablespoon chopped fresh basil leaves
6-8 basil leaves

  • In a bowl, combine cooked, cubed chicken, ricotta cheese, Parmesan cheese, egg, oregano, salt and pepper together and stir until well mixed.  
  • Fill each cooked manicotti with the chicken and cheese mixture carefully so that the manicotti doesn’t tear (I fill a plastic bag and cut a small corner – this makes filling the manicotti easier and then I just throw away the bag when I’m done).  
  • Add the crushed tomatoes in saucepan over low heat. 
  • Add 1 tablespoon chopped basil leaves and stir until it starts to bubble.  
  • Spray a 9×13 baking dish with cooking spray and place the stuffed manicotti in it. 
  • Pour the prepared sauce over the manicotti. 
  • Sprinkle with 1 cup of mozzarella cheese and place basil leaves on top.  
  • Bake at 350 degrees for 35 minutes or until hot and bubbly.

Monday, 29 July 2013

Garlic & Shallot Mashed Potatoes

Thank you Confessions of a Food Lover

6 medium potatoes (russet works well)
2 cloves of garlic peeled
1 shallot, diced
1 cup or so warm milk (I used skim)
2 tbsp butter
Salt, to taste
Parsley, for garnish

  • Bring potatoes, shallots and garlic to a boil in enough salted water to cover them. 
  • Reduce heat to medium high and gently boil for about 10 minutes or so until potatoes are fork tender.
  • Drain and return to pot. 
  • Add butter and milk and mash until smooth. You may need more or less milk. 
  • Taste and if desired season with salt.
  • Transfer to a warm serving bowl and garnish with parsley. Serve hot.

Sunday, 28 July 2013

Lemon Blueberry Bread

Thank you Erica's Sweet Tooth

1-1/2 cups + 1 tbsp all purpose flour, divided
2 tsp baking powder
1/2 tsp salt
1 cup plain yogurt
1 cup sugar
3 large eggs
2 tsp lemon zest (from 2 lemons)
1/2 tsp vanilla extract
1/2 cup vegetable oil
1-1/2 cups blueberries, fresh or frozen
For the Lemon Syrup
1/3 cup fresh lemon juice
1/3 cup sugar
For the Lemon Glaze
1 cup powdered sugar
3-4 tbsp fresh lemon juice

  • Preheat the oven to 350 degrees. 
  • Grease the bottom and sides of a 9x5" loaf pan, dust with flour, and tap out excess.
  • In a medium bowl, whisk together flour, baking powder, and salt.
  • In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla, and oil.
  • Slowly add the dry ingredients to the wet. 
  • In a separate bowl mix the blueberries with the 1 tbsp of flour and then gently fold them into the mixed batter.
  • Pour the batter into the pan and bake 50-55 minutes, or until cake tester comes out clean.
  • Let bread cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely.
  • While the loaf is cooling, combine the lemon juice and sugar in a saucepan over medium heat. 
  • Stir continuously until sugar is dissolved, and then continue cooking for another 3 minutes. 
  • Remove from heat and set aside.
  • Use a toothpick to poke holes in the tops and sides of the warm loaf and brush with the lemon syrup. Continue to brush the loaf until all of the syrup is added.
  • To make the lemon glaze, whisk together the powdered sugar and lemon juice and pour over the top of the loaf. 
  • Let the lemon glaze harden before serving.

Saturday, 27 July 2013

Toffee Apple Dip

Thank you Bakerette

Photo: Toffee Apple Dip :) --Whitney


1 (8 ounce) package low-fat cream cheese, softened
¾ cup brown sugar, packed
½ cup powdered sugar (optional)
1 teaspoon pure vanilla extract
¾ cup English Toffee Bits (such as Skor or Heath)
3 medium tart apples, cored and sliced (such as Granny Smith)

  • In a small mixing bowl with an electric mixer, beat together the cream cheese, vanilla, and sugars on medium speed until smooth. 
  • Fold in toffee bits.
  • Cover and chill for approximately 2 hours prior to serving. 
  • Serve with sliced apples or fruit. 
  • Store in an airtight container up to five days.

Friday, 26 July 2013

Mighty Peanut Butter Coconut Brownies

Fudgy bottom, creamy sweet PB layer and crunchy top. Thank you Hungry Little Girl


The Brownie:
3 eggs
1 1/4 cups sugar
1/2 cup canola oil
2 tablespoons vanilla extract
1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon salt

The PB Layer:
3/4 cups crunchy peanut butter
1 1/2 cups graham cracker crumbs
1 cup powdered sugar
1/4 cup milk

6 ounces semi-sweet chocolate chips
1/2 cup unsweetened coconut flakes

  • Preheat your oven to 350 F
  • Line the bottom of a 8 inch brownie pan with parchment paper
  • In a large bowl combine eggs, sugar, oil and vanilla
  • Beat until smooth
  • Add flour, salt and cocoa powder
  • Fold in until well combined (it is best for the brownie texture to do this with a spatula)
  • Pour batter into brownie pan and bake for 25 minutes (until stick comes out with wet crumbs on it - do not over bake it!)
  • Let cool completely in baking pan

  • In a medium bowl combine peanut butter, cracker crumbs, powdered sugar and milk until smooth
  • Spread over cooled brownie
  • Melt chocolate chips in the microwave and spread over PB layer
  • Sprinkle coconut flakes on top and place in fridge until set
Take out of the fridge 15 minutes before serving so the chocolate topping is easier to cut

Thursday, 25 July 2013

Chili's Copycat Cajun Chicken Pasta

Thank you Food.com

Chili's Copycat Cajun Chicken Pasta. Photo by lyndsey_89

2 chicken breasts, boneless skinless
4 teaspoons cajun seasoning
4 tablespoons butter or 4 tablespoons margarine
3 cups heavy cream
1/2 teaspoon lemon pepper seasoning
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon garlic powder
8 ounces penne pasta, cooked and drained
2 roma tomatoes, diced
1/2 cup parmesan cheese, fresh shredded, to taste

  • Slightly moisten chicken with water.
  • In a large resealable plastic bag, shake chicken and cajun seasoning until chicken is thoroughly coated.
  • In large skillet, saute chicken in 2 tablespoons butter, over medium heat, turning whenever necessary.
  • When chicken is about half-way done, grab a second skillet and combine heavy cream, 2 tablespoons butter, and remainder of seasonings over medium heat, stirring occasionally.
  • When cream mixture begins to bubble, add the pasta and turn off heat. Stir well.
  • When chicken is cooked through, place on cutting board and slice into strips.
  • Spoon pasta and sauce onto large serving plates (2) and top with chicken, diced tomatoes, and Parmesan.

Tuesday, 23 July 2013

Stovetop or Slow Cooker Apricot Chicken

Thank you Busy But Healthy

1/3 cup lower sugar apricot jam
1 Tbsp onion flakes (or minced dried onion)
1 Tbsp dijon mustard
1 Tbsp lower sodium soy sauce
2 tsp ground ginger
1/2 tsp red chili flakes
4 chicken breasts (approx 4 oz each)
1/4 cup water
Optional: Corn starch to thicken the sauce if necessary

Stovetop Method:

  • Preheat a skillet over medium-medium/high heat. 
  • Cut chicken breasts into strips or leave whole. 
  • Cook chicken until browned on the outside. 
  • Meanwhile, in a seperate small bowl, mix together all the other ingredients (but not corn starch). 
  • Whisk with a fork until blended. 
  • Pour over the chicken in the pan, cover, and cook until chicken is no longer pink. 
  • Time depends on if you’re doing whole chicken breasts or pieces.

Slow Cooker Method:

  • Place everything except for chicken and cornstarch in slow cooker and whisk until blended. 
  • Add in chicken breasts (I recommend leaving them whole and not cutting into pieces as its more likely to dry out since it cooks longer). 
  • Place chicken on the sauce, and turn once to coat the chicken in the sauce. 
  • Cover and cook on LOW for 4-5 hours or until the chicken is done.  
  • If the sauce is too runny after, add 1 Tbsp cornstarch mixed with 2 Tbsp water.  
  • Remove chicken, add cornstarch mixture and place slow cooker on high for 5-10 minutes until the sauce thickens.

Sunday, 21 July 2013

Oven Baked Beef Tacos

Thank you Six Sisters Stuff

1 lb lean ground beef
1 (15 oz) can black beans, drained and rinsed
1 medium onion, diced
1 (1 oz) packet taco seasoning
2 cloves garlic, minced
1 cup chunky salsa
12 hard taco shells
1 1/2 cups shredded cheddar cheese
  • Preheat oven to 400 degrees.
  • In a large skillet, heat oil and add onion and garlic – saute for about 5 minutes until soft.  
  • Add beef and taco seasoning, cooking until meat is browned. 
  • Add beans and salsa.  
  • Mix well and let cook for a couple of minutes so that the flavours can meld and the mixture can thicken.
  • In a large 9×13″ baking pan, line up all the taco shells. 
  • Fill each one with a couple of scoops of the beef mixture and pack down into the shell. 
  • Repeat until all the shells are filled. Top each taco with shredded cheese.
  • Bake for 8-10 minutes (or until all the cheese is melted).
  • Serve with your favourite taco toppings (tomatoes, lettuce, olives, sour cream, guacamole, pico de gallo , hot sauce, or whatever you like!).

Friday, 19 July 2013

Key Lime Meltaways

Thank you Lemon Tree Dwelling

1 1/2 c. prepared sugar cookies, crumbled
1/3 c. butter, softened (not melted)
1 1/2 c. powdered sugar
3 Tbsp. key lime juice
zest of 2 key limes
1/3 c. butter, softened (not melted)
3-4 key limes, sliced, for garnish

  • Combine cookie crumbs and 1/3 c. butter in a medium bowl. 
  • Press onto bottom of an 8-inch square pan. Refrigerate until firm.
  • Combine powdered sugar, 1/3 c. butter, key lime juice, and key lime zest in a small bowl. 
  • Beat at medium-high speed until light and smooth. Spread over crust.
  • Score bars to desired size (approx. 1 1/2 inch squares) and top each square with a key lime slice.
  • Cover bars and refrigerate until firm, about 2 hours. 
  • Store in refrigerator. Remove lime slice before eating.

Tuesday, 16 July 2013

Spicy Chinese Vegetable Stir Fry with Chicken

Thank you Barefeet in the Kitchen

1/2 lb bacon, cut into 1" pieces 
1 1/2 lbs boneless skinless chicken thighs, cut into 1/2" pieces 
1 egg white 
1 tablespoon arrowroot or cornstarch 
2" fresh ginger, cut into tiny matchsticks 
1 red bell pepper, stemmed and cut into 1" pieces 
1 green bell pepper, stemmed and cut into 1" pieces 
1 bunch green onions, trimmed and cut into 1 1/2" pieces 
1 very small bunch broccoli, about 1 cup small florets 
1/2 cup snow peas, halved 
1/2 cup bean sprouts 
1 tablespoon chili paste 
2 tablespoons brown sugar 
1/2 cup soy sauce 

  • In a large bowl, whisk together the arrowroot and the egg white. 
  • Toss the chicken pieces and the ginger into this mixture and set aside. 
  • In a small cup, whisk together the soy sauce, brown sugar and chili paste. Set aside. 
  • Place the bell peppers and green onions in a small bowl, set aside. 
  • Place the broccoli, snow peas and bean sprouts in another bowl, set aside. 
  • Heat a large skillet or wok at just under high heat. 
  • Add the bacon pieces and cook, stirring frequently, until they are crisp and browned, about 5 minutes. Without draining the oil, add the chicken and ginger to the skillet. 
  • Cook, tossing constantly, until browned, about 4-5 minutes. 
  • Add the peppers and onions and stir to combine. 
  • Toss constantly while they cook until crisp tender, about 4 minutes.
  • Add the snow peas and bean sprouts and stir to combine. 
  • Tossing constantly, cook for about 1 more minute until the colors are bright and everything is slightly softened. 
  • Add the soy sauce mixture and stir to combine. 
  • Cook about 1-2 minutes, until the sauce thickens slightly and coats the chicken and vegetables. 
  • Serve over rice if desired. 

Sunday, 14 July 2013

Slow Cooker Pineapple BBQ Beef

Thank you Six Sisters Stuff

1 (2-3 lb) beef rump roast
1 (20 oz) can pineapple chunks, juice reserved
1 onion, diced
1/2 cup apple cider vinegar
1/3 cup brown sugar
1/2 cup ketchup
1 tablespoon mustard (I used Dijon mustard)
2 Tablespoons Worcestershire sauce

  • Spray crock pot with non-stick cooking spray. Place roast inside.
  • In a separate bowl, mix together juice from pineapples, onion, vinegar, brown sugar, ketchup, mustard, and Worcestershire sauce. Pour over roast.
  • Add pineapple chunks to roast and cook on low for 10 hours or high for 5-6 hours (I prefer cooking longer on low).
  • When finished, shred meat using two forks (it should just fall apart by this time). 
  • Serve meat on toasted buns, topped with your favourite sandwich fixings eg red onions, lettuce, tomatoes, and provolone cheese

Saturday, 13 July 2013

Raspberry Cream Cheese Cake

Thank you Melissa's Southern Style Kitchen

2 1/4 cups all purpose flour
1 cup sugar, divided
3/4 cup [1 1/2 sticks] butter, cubed
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup sour cream
3/4 tsp pure almond extract
2 large eggs, divided
1 [8 oz] cream cheese, softened
1/2 cup raspberry preserves
1/2 cup slivered almonds

  • Preheat the oven to 350°F.  
  • Butter and flour a 9 or 10 inch spring form pan or spray with baking spray.  Set aside.  
  • Sift together the flour and 3/4 cup of sugar.  
  • Cut the cold butter into the flour until it resembles coarse crumbs.  
  • Remove 1 cup and mix with the slivered almonds.  Set aside.
  • To the remaining mixture add the baking powder, baking soda, salt, sour cream, almond extract and 1 large egg.  
  • Stir until blended, then spread onto the bottom and up the sides of the prepared spring form pan.  
  • The mixture should go 2 inches up the side of the pan.   
  • Whip together the softened cream cheese with 1/4 cup of sugar and 1 large egg.  
  • Spread over the crust.  
  • Carefully spread the raspberry preserves on top.
  • Sprinkle with the reserved crumbs and slivered almonds.  
  • Bake for 45 to 55 minutes or until filling is set when gently shaken and the crust is golden brown.  
  • Cool on a rack 20 minutes.  Remove the sides of pan.  
  • Serve warm or chilled.  
  • Refrigerate leftovers. 

Thursday, 11 July 2013

Five Ingredient Strawberry Bread

This bread has only five ingredients and so simple to make. it can also be made into muffins or mini loaves. Use any fruit you like, eg apple, blueberries, raspberries, cherry, peach ..even pineapple. Thank you Ceo of Me

2 Cups of Bisquick
1/2 cup of Sugar
6oz of Vanilla Yogurt (Greek or regular)
1 Egg
2 cups of chopped up strawberries (or any fruit of your choice)

  • Mix the Bisquick, Sugar, Yogurt & Egg together until blended well.
  • Fold the strawberries into the mixture
  • Pour into your pan and shake it so it is even
  • Bake for 30-40 minutes at 400 degrees.
  • Let cool completely before you remove from the pan.
  • Serve with Cool Whip

  • 2 Cups of Bisquick
  • 1/2 cup of Sugar
  • 6oz of Vanilla Yogurt (Greek or regular)
  • 1 Egg
  • 2 cups of chopped up strawberries (or any fruit of your choice)

  • Read more at http://ceoofmeinc.com/easy-5-ingredient-homemade-strawberry-bread-or-muffin-recipe/#z3ZAUV9w2dDKUt06.99

  • 2 Cups of Bisquick
  • 1/2 cup of Sugar
  • 6oz of Vanilla Yogurt (Greek or regular)
  • 1 Egg
  • 2 cups of chopped up strawberries (or any fruit of your choice)

  • Read more at http://ceoofmeinc.com/easy-5-ingredient-homemade-strawberry-bread-or-muffin-recipe/#z3ZAUV9w2dDKUt06.99

    Tuesday, 9 July 2013

    BBQ Chicken Bacon Bites

    Thank you The Comfort of Cooking

    Nonstick cooking spray

    2 boneless, skinless chicken breasts, cut into 1-inch cubes
    8 oz. (half pound) bacon, cut into thirds
    1/2 cup Spicy Sweet BBQ Sauce or your favourite
    About 21 toothpicks
    • Preheat oven to 300 degrees. 
    • Line a large baking sheet with aluminium foil. 
    • Spray lightly with cooking spray.
    • Wrap each chicken piece with a small strip of bacon. 
    • Secure with a toothpick, place on the baking sheet, and brush with BBQ sauce.
    • Bake for 15 minutes. 
    • Remove pan from oven, brush bites with more BBQ sauce, and return to oven. 
    • Bake for 15 more minutes.
    • Serve warm.

    Monday, 8 July 2013

    Tropical Banana Bread

    Thank you Kitchen Dreaming


    1/2 cup of butter, softened
    1 /2 cup of white sugar
    1/2 cup of brown sugar
    2 eggs
    1 tsp vanilla
    1 cup of All purpose flour
    1/2 cup of whole wheat flour
    1 tsp baking soda
    1 tsp salt
    2 medium ripe bananas, mashed 
    1/2 cup apple sauce
    1/2 cup white chocolate chips
    1/2 cup sweetened shredded coconut, toasted
    1/2 cup of Macadamia Nuts, chopped

    • Preheat the oven to 350 degrees. Coat a loaf pan with cooking spray.
    • Place the butter, sugar, vanilla, and eggs together in a bowl and beat with a mixer on low until creamy.
    • Combine the dry ingredients in a separate bowl and mix well. 
    • Slowly add the flour mixture to the sugar mixture. 
    • Add the bananas, applesauce, chocolate chips, coconut, and  nuts, stir well to combine. 
    • Pour into the prepared loaf pan.
    • Bake for 1 hour or until a tester inserted into the center comes out clean. 
    • Cool on a rack. 

    Sunday, 7 July 2013

    Raspberry Cheesecake Popsicles

    So delicious, and low in calories too. Thank you The Novice Chef

    cherry cheesecake popsicles, clean eating, dessert, blueberry cheesecake popsicles, popsicles

    8 oz fresh raspberries (or blueberries/blackberries/cherries)
    1 tablespoon water
    4 oz low fat cream cheese
    3 tablespoons fat free milk
    1 teaspoon vanilla extract
    1/3 cup powdered sugar

    • In a small saucepan over medium heat, cook raspberries and 1 tablespoon of water for 10 minutes or until they are easily broken up with a wooden spoon.
    • Transfer mixture to a food processor (or strong blender) and puree till there are no lumps left. 
    • Refrigerate raspberry puree until cool, about 30 minutes.
    • In a food processor, puree cream cheese, milk, vanilla extract and powdered sugar -until smooth.
    • In popsicle molds, layer raspberry puree and cream cheese mixture. 
    • Insert popsicle sticks and freeze for at least 2 hours. 
    • Enjoy!
    nutrition info per popsicle: 93 calories. 3.7g fat. 12 carbs. 3g fiber. 7g sugar. 2.7g protein.
    **nutrition info calculated using sparkrecipes.com**

    Saturday, 6 July 2013

    Broccoli Slaw Salad

    Very easy and fast to make. Thank you Just a Pinch Recipes

    Broccoli Slaw Salad Recipe

    1-2 lb broccoli, peeled & chopped small
    1/2 red onion, finely chopped
    2-4 carrots, grated
    1/4-1/3 c bacon bits
    1 apple, peeled & chopped small
    craisins, raisins, or chopped dates
    walnuts, chopped
    marzetti coleslaw dressing

    • Mix well, cover, chill 
    • Stir before serving.

    Thursday, 4 July 2013

    Lemon Meringue Cupcakes

    Thank you Cooking Classy

    Lemon Meringue Pie Cupcakes | Cooking Classy

    1 1/2 cups all-purpose flour
    1/2 tsp baking powder
    1/4 tsp baking soda
    1/4 tsp salt
    3/4 cup + 2 Tbsp granulated sugar
    1/4 cup butter, softened
    1 1/2 Tbsp finely grated lemon zest
    1/4 cup vegetable or canola oil
    1 large egg
    2 large egg yolks
    1/2 tsp lemon extract
    1/2 tsp vanilla extract
    1/3 cup milk
    1/4 cup fresh lemon juice
    Lemon Curd, homemade or store-bought
    Meringue Frosting
    3/4 cup + 1 Tbsp granulated sugar
    1/3 cup water
    1 Tbsp light corn syrup
    3 large egg whites, at room temperature

    • Preheat oven to 350 degrees. 
    • In a mixing bowl, whisk together flour, baking powder, baking soda and salt for 30 seconds. 
    • In the bowl of an electric stand mixer fitted with the paddle attachment, whip together sugar, butter and lemon zest on medium-high speed until pale and fluffy, about 4 minutes. 
    • Blend in vegetable oil. 
    • Add in egg and mix until combined 
    • Add in egg yolks, lemon extract and vanilla extract and mix until combined. 
    • In a liquid measuring cup mix milk and lemon juice. 
    • Add flour mixture in 3 separate batches alternating with 1/2 of the milk mixture, beginning with flour mixture
    • Mix just until combined after each addition.  
    • Divide mixture among 12 paper lined muffin cups, filling each cup 2/3 full. 
    • Bake in preheated oven 19 - 21 minutes, until toothpick inserted into center of cupcake comes out clean. 
    • Remove from oven and allow to cool in muffin tin several minutes before transferring to a wire rack.
    • Cool completely, then spread 1 Tbsp lemon curd over top of each cupcake. 
    • Pipe Meringue Frosting over cupcakes and carefully toast edges with a kitchen torch.
    • For best results serve within 1 hour of assembling

    For the Meringue Frosting:
    • In a small saucepan, whisk together 3/4 cup of the granulated sugar, the water and corn syrup. 
    • Bring mixture to a boil over medium heat, stirring constantly until sugar dissolves
    • Continue to boil without stirring and heat to 230 degrees (be sure to check temperature with a candy thermometer, don't just guess with this recipe). 
    • Meanwhile, whip egg whites in a stand mixer fitted with whisk attachment on medium-high speed until soft peaks form 
    • Add in remaining 1 Tbsp sugar and whisk until combined.
    • Once sugar syrup reaches 230 degrees, remove from heat, and with mixer running on low speed, slowly pour syrup down side of bowl in a slow steady stream. 
    • Once all of the syrup has been blended in, increase mixer speed to medium-high and whisk mixture until stiff but not dry peaks form (mixture and bowl should be cool), about 7 - 10 minutes. 
    • Frost cupcakes immediately after preparing.

    Tuesday, 2 July 2013

    Mexican Chicken Casserole

    Mexican Chicken

    1 10 3/4 -ounce can cream of chicken soup
    1 10 3/4 -ounce can cheddar cheese soup
    1 10 3/4 -ounce can cream of mushroom soup
    1 10-ounce can tomatoes
    1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken
    11 1/2-ounce package flour tortillas
    2 cup shredded cheddar cheese 

    • Preheat oven to 350 degrees.
    • In a large bowl, stir together the three kinds of soup and the tomatoes. 
    • Stir in the chicken.In a greased 13 x 9- inch pan, layer the tortillas and the chicken mixture, beginning and ending with tortillas. 
    • Sprinkle the cheese over the casserole and bake for 30 minutes. 


    Monday, 1 July 2013

    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.