Friday, 28 November 2008
A great way to start the morning or to have for morning/afternoon tea. Serve them warm from the oven with a hot cup of coffee or tea. If you can’t get fresh strawberries, you can substitute them with fresh or frozen blueberries or raspberries. The texture of these muffins is very cake like and not crumbly, like traditional muffins. As usual with all muffins, DO NOT OVERMIX and use a METAL SPOON!
125 g caster sugar
Grated jest from 1 large lemon
265 g plain flour
1 tbsp baking powder
2 eggs – room temp
225 ml milk - warmed slightly in the microwave
115 g butter – melted
1 tsp vanilla essence/extract
225 g fresh strawberries – these were from my garden. They may be small but very2 sweet!
Preheat oven to 200°C. Place 12 tall paper cups in a muffin pan.
In a bowl, mix together the sugar, jest, flour and baking powder.
In another bowl, using electric beaters, combine and whisk the eggs, milk, butter and vanilla for 1 min. Fold in the dry ingredients and stir in the strawberries until combined. DO NOT OVER MIX. Spoon into the paper cases.
Bake in the oven for 18 to 20 mins or until done. Remove from tin and cook on a wire rack for 5 mins. Serve immediately.