100g demerara sugar
2 large eggs
230g plain white flour
½ tbsp baking powder
60g white cooking chocolate
Pre-heat the oven to 180°C.
Grease your muffin tray with butter – OR – Line your tray with 12 muffin cases.
Melt the butter in a saucepan with the sugar. Mix well. Take off the heat and add the milk, eggs and vanilla extract, and combine.
Sift the plain white flour and baking powder and mix into the mixture.
Add your jar of St. Dalfour Strawberry Preserve to the mix and fold until marbled.
Add the white chocolate chunks to the mix and continue to fold.
Add the mixture evenly to the 12 cases and place in the oven.
Cook for 25 minutes, or until the muffins are golden brown.
Once baked, leave aside to cool. Serve and enjoy!