With fresh strawberries now in season, it’s only right therefore to cook up some yummilicious breakfast muffins! Nil and I had been talking about ways of spending more money than usual; one of which was to eat homemade food more often… Since he just has a cup of espresso (or not) every morning, I thought it would be healthier if he brought some muffins to work for brunch or just have them for breakfast instead.
This is a first for me – using baking powder and regular white flour instead of self-raising flour. The texture was rather moist anyway, because the recipe called for milk and melted butter (instead of creaming the butter with sugar). I didn’t add a full cup of sugar as per the recipe since I thought it might be too sweet, but as it turns out, the muffin just wasn’t exactly sweet enough – Nil likes it though. The strawberries gave it a “just nice” tangy-sweet fragrance and taste.
If I were to do this all over again, I’d add more strawberries and a hint of vanilla flavouring to the whole thing. And yes, I used simple baking paper to line my muffin tray and double up as muffin paper cups. I think it adds a pretty rustic touch to the whole thing.
Simple strawberry muffins
3 cups flour
1 tbsp baking powder
1 cup sugar
1 cup diced strawberries
1 cup milk
125 gms melted butter
Icing sugar/honey glaze/syrup
- Preheat the oven at 200 C. Sift flour, baking powder and sugar together, and mix well.
- Add in milk, eggs and butter and still until just blended (and lumpy). The batter doesn’t have to be smooth; be careful not to overmix as it will result in a tough texture.
- Fold in the diced strawberries and spoon into muffin molds.
- Bake for 20 minutes or until golden brown. Allow to rest for several minutes before sprinkle the tops with icing sugar or brushing the muffin tops with some honey glaze/syrup.