These muffins get their name from the sliced strawberry on top that resembles a heart. Perfect for Valentine’s Day or when you have too many strawberries.
Mix lemon juice with as much milk as needed to measure 1 cup; let the soured milk stand for 5 minutes before using.
Preheat an oven to 350 degrees F (175 degrees C).
Line 24 muffin tins with paper liners.
Cream together the butter and 1 1/2 cups sugar in a large bowl.
Beat in the eggs, one at a time; add the lemon extract.
Gradually stir in the lemon zest and soured milk.
Gently fold in the chopped strawberries.
Mix the flour, baking powder, baking soda, and salt together in another bowl.
Stir the butter mixture into the flour mixture until dry ingredients are just moistened.
Fold in the chocolate chips.
Spoon batter into prepared muffin cups to about 2/3 full.
Place a strawberry slice atop each muffin and sprinkle with some of the 1 tablespoon white sugar.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool in the pans for 5 minutes before serving warm.
Per Serving: 181 calories; protein 3.3g; carbohydrates 28.8g; fat 6.1g; cholesterol 42mg; sodium 138.9mg.
The quality of the flour could make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal bread , which doesn’t always getting bigger as well as clear bread.
To made this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then finish it off the next day.