These little muffins celebrate the classic combination of strawberries and chocolate, made even tastier with the addition of caramel sweetness from the brown sugar. Perfect for lunchboxes or a teatime treat.
- Pre-heat the oven to 170°C. Place 12 muffin cases in a muffin tray.
- Melt the butter in a saucepan with the sugar. Mix well. Take off the heat and add the milk, eggs and vanilla, stirring to combine.
- Sift the flour and baking powder and mix into the mixture quite quickly, using just 10 or so strokes to fold in.
- Stir in the strawberry pieces and chocolate buttons. Spoon the mixture into the muffin cases and bake for 25 minutes, until golden brown on top and springy to the touch.
