These delicious muffins are perfect for Valentine’s Day breakfast, served with a glass of Champagne!
30g of butter
3 tablespoons of vanilla syrup
4 tablespoons of full fat milk
Punnet of strawberries
150g of white chocolate
150g of plain flour
1 teaspoon of baking powder
1/2 teaspoon of bicarbonate of soda
6 muffin cases
Leave the butter to melt in a bowl on top of the AGA and mix with the vanilla syrup and egg. Chop the strawberries into quarters and enjoy smashing the chocolate into small pieces.
Mix the dry ingredients in a bowl then add the butter, vanilla syrup, egg mixture and the milk. Add the chocolate and strawberries and gently mix until you have a deliciously lumpy mulch.
Put the muffin cases into a muffin tray and spoon in the mixture. With the grid shelf on the floor of the roasting oven, put in the muffin tray and cook for about 25 minutes.
If the muffins start to brown too quickly, slide in the cold plain shelf on the third set of runners.
4-oven AGA: Place the muffin tin on the grid shelf on the third set of runners of the baking oven. Cook for about 25 minutes.
Recipe from ‘The New AGA Cookbook’ by Laura James published by Absolute Press.