Strawberry, White Choc Muffin

My first attempt to make muffins.. and it turned out to be quite good:)

I got the recipe from here.

These are all the ingredients:

All ingredients - see list below

300g (2 cups) self-raising flour
150g (2/3 cup) caster sugar
170g (1 cup) chopped white chocolate
2 teaspoons (10ml) lemon juice
250ml (1 cup) milk
125ml (1/2 cup) oil (we use peanut oil, but any mild-flavoured oil could be used)
1 large egg (we use eggs with a minimum weight of 59g)
200g berries (we used strawberries and raspberries)

Preheat oven to 190 degrees Celsius (170 degrees Celsius fan-forced).
Line 12 holes of a muffin pan (1/3 cup capacity holes) with patty/muffin cases. Similar to the one suggested in original recipe, I used paper-lined foil cases that measure 5cm across the base and 8cm across the top.

Whisk lemon juice, milk, oil and egg in a medium bowl until combined.

Mix self-raising flour, caster sugar and white chocolate together in large bowl. Stir in berries.

Gently stir wet ingredients into dry ingredients. Stop stirring once the ingredients are combined (do not over mix). The batter should be quite wet.

Divide mixture evenly between muffin cases.

Divide mixture evenly into muffin tray

I was so nervous because the mixture was still very wet. I was not sure whether I was doing the right thing!

Bake for about 22-27 minutes. To check whether muffins are cooked, press lightly on the centre of a muffin; if it springs back, it’s ready. A knife inserted into the centre of a muffin should come out without any batter attached.

End results:

Served warm and fresh out of oven

Looked pretty good.. Relieved..

But a bit too sticky..sticked to the paper case. Not sure why.. Anyone can tell me if this is normal or it should come out clean from the case?

My first attempt - Yeah!