Strawberry Muffins
I love muffins. I don't know why.
Maybe because they're so convenient and versatile - not too sweet and not too big. Provided you use an ordinary muffin/cupcake tin.
Anyway, I made these particular muffins together with some banana chocolate chip muffins. Sadly, I didn't have much time for pictures - I just barely managed to snap a couple of shots of the strawberry ones, but the banana ones were demolished. I know I already have pictures of them, but I had some snazzy brown liners I wanted to capture... oh well.
Maybe because they're so convenient and versatile - not too sweet and not too big. Provided you use an ordinary muffin/cupcake tin.
Anyway, I made these particular muffins together with some banana chocolate chip muffins. Sadly, I didn't have much time for pictures - I just barely managed to snap a couple of shots of the strawberry ones, but the banana ones were demolished. I know I already have pictures of them, but I had some snazzy brown liners I wanted to capture... oh well.
Recipe:
Originally found here
Strawberry Muffins
3 cups plain flour
2 cups caster sugar
1 tbsp baking powder
3 eggs
2 tsp vanilla essence/extract
1 cup milk
1 stick + 1 tbsp butter, melted
1 ½ cup diced strawberries
-preheat the oven to 200˚c/400˚f
-in a big bowl, stir together the flour, sugar & baking powder together with a spoon, set aside.
-in another bowl, whisk together the eggs, vanilla, milk & melted butter for about a minute.
-pour the wet into the dry and stir gently with a spatula, do not overmix! lumpy batter=awesome muffin
-mix in the diced strawberries
-spoon muffin batter into cases, about 2/3 full and bake for 20 minutes
-cool on wire rack before serving
Originally found here
Strawberry Muffins
3 cups plain flour
2 cups caster sugar
1 tbsp baking powder
3 eggs
2 tsp vanilla essence/extract
1 cup milk
1 stick + 1 tbsp butter, melted
1 ½ cup diced strawberries
-preheat the oven to 200˚c/400˚f
-in a big bowl, stir together the flour, sugar & baking powder together with a spoon, set aside.
-in another bowl, whisk together the eggs, vanilla, milk & melted butter for about a minute.
-pour the wet into the dry and stir gently with a spatula, do not overmix! lumpy batter=awesome muffin
-mix in the diced strawberries
-spoon muffin batter into cases, about 2/3 full and bake for 20 minutes
-cool on wire rack before serving
I ALWAYS overbake these. I don't know why. Basically, you have to take them out while they're still deathly pale. I tend to let them get slightly yellower on top before I feel secure enough to take them out, but then the tops harden and the inside isn't fluffy. I've made ONE batch of these that wasn't overbaked. I think they look better when they've got a bit more color, but obviously that doesn't go well for the actual texture for the muffins....
Taste-wise, though, these are always great. I use regular sugar because I really can't be bothered to food-process my granulated sugar. This time, I actually used mostly brown sugar because I ran out of white sugar.. still good. Oh, and I always have an absolutely miserable time mixing the wet ingredients - my eggs/milk are always too cold, and try as I might to get everything room temp, my butter always starts to solidify when I pour it in. This time I put the bowl on top of a pot with some water simmering in it, and though I was paranoid about cooking the eggs, turns out it takes a lot less heat to melt butter than it does to cook eggs, so it turned out fabulously. I also like to mix a little of the dry mixture into my strawberries before mixing them in... not sure if that does anything, but it makes me feel better.
Anyway, these are lightly sweet muffins with wonderfully jam-like strawberry pieces... definitely my go-to fruit muffin.
Taste-wise, though, these are always great. I use regular sugar because I really can't be bothered to food-process my granulated sugar. This time, I actually used mostly brown sugar because I ran out of white sugar.. still good. Oh, and I always have an absolutely miserable time mixing the wet ingredients - my eggs/milk are always too cold, and try as I might to get everything room temp, my butter always starts to solidify when I pour it in. This time I put the bowl on top of a pot with some water simmering in it, and though I was paranoid about cooking the eggs, turns out it takes a lot less heat to melt butter than it does to cook eggs, so it turned out fabulously. I also like to mix a little of the dry mixture into my strawberries before mixing them in... not sure if that does anything, but it makes me feel better.
Anyway, these are lightly sweet muffins with wonderfully jam-like strawberry pieces... definitely my go-to fruit muffin.
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