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) (the espresso machines work) 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-rising 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

Ingredients

3 cups flour
3 eggs
1 tbsp baking powder
1 cup sugar
1 cup diced strawberries
1 cup milk
125 gms melted butter
Icing sugar/honey glaze/syrup

Method

1. Preheat the oven at 200 C. Sift flour, baking powder and sugar together, and mix well.
2. 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.
3. Fold in the diced strawberries and spoon into muffin molds.
4. 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.

That whole “espresso machines” thing was intentional, btw…