Strawberry muffins
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
Method
- 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.