It’s finally feeling like SPRING! It’s bright and sunny, people in England can finally go outside without freezing or running away from the rain and the local farmers market is selling lovely fruit again (at a price that isn’t extortionate). My dad came back yesterday with a huge amount of strawberries and requested I use them up however I liked. Strawberry muffins it is! I had used this recipe before for blueberries and loved the consistency compared to recipes with butter. These are light and fluffy, which stops the fruit from sinking. They’re lovely in the sunshine with a cup of tea, especially for breakfast!
Ingredients
- 420g good quality plain flour
- 300g caster sugar
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 4 eggs
- 125ml sunflower oil
- 200g fresh strawberries, chopped and slightly mashed
Method
Preheat the oven to 425F/220C/200C fan.
Sieve the dry ingredients (flour, sugar, salt, baking powder and cinnamon) into a large bowl and mix thoroughly.
In a second bowl combine the eggs and oil. Whip the mixture for a minute or until slightly paler and increasing in volume. Add the chopped strawberries.
Finally add the dry ingredients to the wet and stir until fully combined!
Spoon into a waiting muffin tin, filling each to about 3/4 full.
Put in the centre of the preheated oven for 5 mins, then reduce the temperature to 200C (or 180C fan) for a further 18 mins.
To Bake or Study? 