Strawberry White Chocolate Muffins

[muck_a_luck]

Strawberry, White Chocolate Muffins

Streusel topping:
¾ c all-purpose flour
3/8 c light brown sugar, packed
3 t unsalted butter
Blend the flour and the sugar. Add the butter. Blend together until the dry ingredients form moist crumbs. Set aside.

Muffins:
2.5 c all-purpose flour
¾ c sugar
4.5 t baking powder
1.5 t salt
1.5 c frozen sliced strawberries, thawed, with juice (one tub from Safeway)
1.5 c skim milk
1.5 c white chocolate chips
6 T unsalted butter, melted
2 eggs, lightly beaten



Preheat oven to 400. Grease muffin cups. (Recipe says it should be 18 muffins. I use foil cups, and it came out to be about 30.)

In a mixing bowl, stir together the flour, sugar, baking powder and salt. Mix in the white chocolate chips.

In a small bowl, combine the milk, butter, and egg.

Add the melted berries with their juice to the flour mixture. Pour in the liquid mixture. Fold the wet ingredients into the dry ingredients, using a minimal amount of mixing to blend the ingredients.

Spoon the batter into the muffin cups. Spoon the streusel over the tops of the muffins. Gently press the topping into the muffins.

Bake for 20-25 minutes, or until light golden brown.


Modified from the recipe Strawberry Muffins, found on page 78 of the book Light Muffins, by Beatrice Ojakangas, Random House, New York, 1995.