Sentry Page Protection
Fresh Strawberry Muffins
Strawberries are coming into season, and they are getting cheaper every week. Last week they were just $1 a punnet, or $4 a kilo, a great stock-up price and you can bet that's what I did.
We ate some fresh as our fruit each day.
We ate some fresh as our fruit each day.
And some were turned into delicious, fruity, moist, just-want-to-eat-another-one fresh strawberry muffins.
They are so good! Of course we had to test them, and then some were put in the cake tin to add to lunchboxes, and the rest went into the freezer because if they were out, they would be gone, that's how yummy these muffins are.
They are really quick to mix up, just five basic pantry ingredients and the fruit, and you can have them mixed, baked and cooling in 30 minutes!
They are so good! Of course we had to test them, and then some were put in the cake tin to add to lunchboxes, and the rest went into the freezer because if they were out, they would be gone, that's how yummy these muffins are.
They are really quick to mix up, just five basic pantry ingredients and the fruit, and you can have them mixed, baked and cooling in 30 minutes!
Of course you can make them muffin size, but I always make muffins in cupcake papers to stretch the batter and get more for my time and effort. We still get to enjoy a treat, just cup cake size rather than a giant muffin size.
Fresh Strawberry Muffins
Ingredients
1-1/2 cups SR flour
1 cup sugar
60g butter, melted
3/4 Cup Milk
1 egg
1 cup strawberries, diced
Method:
Preheat oven to 180 degrees Celsius. Grease muffin tins or line with muffin papers. Whisk the melted butter, sugar, milk and egg until well combined. Pour the wet ingredients into the SR flour and stir until almost completely combined. Gently stir in the strawberries and mix until everything is well combined. Fill muffin tins 3/4 full. Bake 15 -20 minutes or until a skewer inserted in the centre comes out clean. Cool in pan for 5 minutes before turning onto a cake rack to cool completely. Dust with icing sugar to serve.
Fresh Strawberry Muffins
Ingredients
1-1/2 cups SR flour
1 cup sugar
60g butter, melted
3/4 Cup Milk
1 egg
1 cup strawberries, diced
Method:
Preheat oven to 180 degrees Celsius. Grease muffin tins or line with muffin papers. Whisk the melted butter, sugar, milk and egg until well combined. Pour the wet ingredients into the SR flour and stir until almost completely combined. Gently stir in the strawberries and mix until everything is well combined. Fill muffin tins 3/4 full. Bake 15 -20 minutes or until a skewer inserted in the centre comes out clean. Cool in pan for 5 minutes before turning onto a cake rack to cool completely. Dust with icing sugar to serve.
Dress Them Up!
I used strawberries because they were cheap and that's what was in the fridge. But what about raspberries? I'm thinking once they start to fruit, I'll be making a batch of fresh raspberry muffins using our homegrown fruit.
Or perhaps blackberry? Or blueberry? Whatever your favourite berry is? How delicious would those muffins be, with your favourite berry as the main feature.
You could add some white choc bits for strawberry and white choc muffins.
Or melt some white chocolate and drizzle over the cooled muffins instead of dusting with icing sugar.
Or make a cream cheese icing and top with a dried strawberry.
Make Them Last!
These muffins will keep in a cake tin for 3 - 4 days, as long as you can resist them. Or you can put a few in the cake tin for eating and freeze the rest. Or, better yet, make a double recipe and eat one lot and freeze the other for the future!
To freeze them, wrap them in clingwrap or put them in a ziplock bag and extract as much air as possible (remember, air is your enemy when it comes to freezing). Then take out as many as you need and let them thaw for a few minutes before enjoying them.
These muffins will keep in a cake tin for 3 - 4 days, as long as you can resist them. Or you can put a few in the cake tin for eating and freeze the rest. Or, better yet, make a double recipe and eat one lot and freeze the other for the future!
To freeze them, wrap them in clingwrap or put them in a ziplock bag and extract as much air as possible (remember, air is your enemy when it comes to freezing). Then take out as many as you need and let them thaw for a few minutes before enjoying them.
