Name: Strawberry muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 150g strawberries; 300g self-raising flour; 2 pinches of salt; 2 eggs; 250 ml single cream; 100g sugar; 4 Tbsp sunflower oil (or melted butter); 1 tsp vanilla essence

Strawberry muffins

7 May 2017

by Dinna

Prep Time

10 minutes

Cook Time

25 minutes

Total Time

35 minutes

Background

Strawberry cakes and cupcakes are an essential part of a typical English Afternoon Tea Party during the summer season. These Strawberry muffins are light and fluffy and very easy to create. I made them using oaty cream, instead of dairy cream, and didn’t serve all with whipping cream, so that those with a dairy-intolerance could also enjoy some. They were really delicious!

Ingredients

150g strawberries
300g self-raising flour
2 pinches of salt
2 eggs
250 ml single cream
100g sugar
4 Tbsp sunflower oil (or melted butter)
1 tsp vanilla essence

Instructions

Preheat the oven to 200°C.
Cut the strawberries into small cubes.
Sieve the flour into a large mixing bowl, add the salt and sugar, combine, then carefully fold in the strawberries.
In another bowl, whisk the eggs lightly, add the cream, vanilla essence and oil. Combine.
Pour the creamy mixture into the flour, then gently mix with a spatula - it is important not to over-mix it!
Spoon the batter into silicon cases or in a lined muffin tin.
Bake for 20-25 minutes until light brown.
Let them cool on a wire-rack.
Before serving, add some whipping cream on the top of the muffins and decorate with strawberries, if you like.