Strawberry and White Chocolate Muffins

Ingredients 2 cups All-purpose Flour

1 cup sugar (you can use either white or brown or a mix of the two - I used half of each)*

2 teaspoons Baking Powder

1/2 teaspoon Salt

2 large Eggs, room temperature

1 cup / 8 oz Yogurt

1/3 cup Olive oil (light or the fruity version)

1 teaspoon Vanilla extract

1 1/3 cups fresh Strawberries, chopped

1/2 - 3/4 cup white or regular chocolate chips

Directions

Preheat oven to 400F/200C. Line your muffin pan with paper cups. I use the Demarle Flexipan Muffin trays .

In a large mixing bowl, mix all the dry ingredients together. Set aside.

In another bowl whisk the eggs together until combined. Add the rest of the wet ingredients (yogurt, oil and vanilla) and mix together.

Pour the wet ingredients into the dry. Mix. I use a spatula to fold in the flour and mix everything together but you can also use a whisk. The batter would be thick.

Fold in the berries and the chocolate chips.

Divide evenly among the 12 muffin cups. I use a large ice cream scooper for this. So handy! A full scoop per cup is about right. There is enough batter (nearly full) for each cup, sufficient to give your muffin a nice dome.

Bake for about 18-20 minutes or until a tester comes out clean.

Remove from the oven and after about 5-8 minutes (when it's cool enough to handle) transfer to a wire rack to cool completely. Enjoy!