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Strawberry Muffins

We’re having a little lunch at work this week to sort-of-farewell my library volunteer who is taking some time off to manage some family issues for the next couple of months.  She’s the loveliest person ever and always spoils me with home-cooked meals (which make me feel very guilty but not so guilty that I don’t go home and gobble them up, ha ha) and helps me out in the library and basically supports me more than she knows.  I didn’t know what to bring and didn’t have a lot of ingredients in my pantry to make anything very exciting so I did a quick panicked look through my cookbooks to find something I could bake.  I had some strawberries in the fridge that were a bit past it but still fine to eat so I wanted to incorporate them.

I ended up finding this recipe at Food.com and it worked a treat.  I adapted it slightly, but it was so easy and the muffins are very tasty.  I’m not actually a huge muffin fan, but I wolfed down a few of these – purely as a taste-testing exercise, you understand.  They were delicious.  And they’re a one-bowl wonder which is always good.  No butter to beat or anything fiddly or fussy.  A good standby recipe to have when you’ve got people coming over and have nothing to serve them.  This recipe took less than 30 minutes – from making to baking and then eating.  So quick!  This would be a good recipe for kids (and first-time cooks) to have a  go at.  You could substitute any fruit in the recipe so give them a try with raspberries or blueberries, apple or even pineapple.

Strawberry Muffins

Ingredients

1 2/3 cup strawberries, chopped
2 eggs
2/3 cup caster sugar
1/3 cup vegetable oil (I used sunflower)
1 1/2 cup plain flour
2 tbs milk
1/2 teaspoon bicarb soda
1/2 teaspoon ground cinnamon
pinch salt

Method

  1. Heat oven to 180 c
  2. Put a paper baking cup in each of 12 regular-size muffin cups, or grease just the bottoms of 12 muffin cups.
  3. Slightly smash strawberries in large bowl, using fork.
  4. Stir in sugar, oil and eggs and milk until mixed.
  5. Stir in other ingredients just until moistened.
  6. Spoon batter into muffin cups.
  7. Bake 15 to 18 minutes or until light golden brown or toothpick poked in center comes out clean.
  8. Sprinkle with a little bit of sugar, if desired
  9. Cool 5 minutes.
  10. Makes 12 muffins.

Enjoy! (Best eaten the day you make them)

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5 thoughts on “Strawberry Muffins

  1. Sam, you are the loveliest, most caring person I know. You listen to my rants and raves every week!! I enjoy bringing you small morsels of food. You deserve to be spoilt! I am blessed to have you as my friend. xxxx

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