Having bought a couple of punnet’s of strawberries on the weekend, and tasting just how flavoursome and yum they were (hello summer fruits!), I felt compelled to buy more and create a tasty baked treat. So I did!!
I hopped off the train one stop early to go to Woolworths (not ideal, but they had 2 punnets for $3.40!) and then walked home, salivating at the thought of baking goodness.
I googled a recipe, it received raving reviews and I had all the ingredients. So I settled on this recipe, with a few Ess Mick’s tweaks (as usual, my tweaks are in italics).
They were so easy to make, and smelt so good baking in the oven. Once they were ready, I packed some up and popped over to visit L-whack and Miss Molly (L-whack is dog-sitting) and we ALL enjoyed these light, fluffy muffs… erm muffins!! I can’t wait to have another one (or three…) tonight for dessert.
|Om nom nom...|
The Best Strawberry Muffins
1 1/4 cups all-purpose flour (wholemeal SR flour)
2 1/2 teaspoons baking powder (3/4 tsp as was using SR flour)
1/2 teaspoon salt
1 cup rolled oats
1/2 cup sugar
1 cup milk (soy milk)
1/2 cup butter, melted (nuttelex)
1 eggs, beaten (1 chia egg, see note)
1 teaspoon vanilla extract
1 cup strawberries, chopped (about 1 1/2 cup)
Preheat oven to 425F (220°c), then grease your muffin tin (I lined mine with Spiderman wrappers!).
Sift flour, baking powder and salt into large bowl. Stir in rolled oats and sugar, then set aside.
Combine milk, butter, egg and vanilla in a small bowl.
Stir milk mixture into dry ingredients until moistened. Then stir in strawberries.
Spoon batter into muffin tray, filling each until about 2/3 full.
Bake for 15 to 18 minutes or until lightly browned.
1 chia egg = 1 tbsp. chia seeds + 3 tbsp. water in a cup. Let sit for ~10mins until it resembles egg white consistency. Voila!
And there you have it. Delicious, chunky, moist muff!!
On another note, I have to share with you this sign that caught my eye in Woolworths yesterday… I kid you not. Slightly inappropriate much?