White Chocolate Chip & Strawberry Jam Muffins

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  • 500 ml (2 C) self-raising flour
  • 125 ml (½ C) white sugar
  • 2 large eggs
  • 250 ml (1 C) buttermilk or maas
  • 5 ml (1 t) vanilla essence
  • 125 ml (½ C) butter, melted
  • 125 ml (½ C) white chocolate chunks
  • 65 ml (¼ C) Rhodes Strawberry Jam


  1. Sift the flour into a large bowl.
  2. Add the sugar.
  3. Whisk together the eggs, buttermilk, vanilla essence and melted butter.
  4. Add the egg mixture to the flour mixture and stir together until well blended.
  5. Fold in the white chocolate chunks.
  6. Spoon the mixture evenly into a muffin pan which has been lined with paper muffin cases.
  7. Spoon 5 ml (1 t) of Rhodes Strawberry Jam on to the top of each muffin.
  8. Bake in an oven that has been preheated to 180˚C for 25 minutes, or until the muffins are lightly golden and baked through.
  9. Cool.


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