Our climate may make for an unpredictable summer season, but it’s also the reason we are able to produce the best, most flavourful soft fruit in the world. The Great British Strawberry: It’s a summertime must. It’s hard to imagine a summer’s picnic, afternoon tea or that other British institution, Wimbledon, without them (even if it does involve an umbrella).
Fresh strawberry’s are packed with antioxidants and vitamins, especially vitamin C, so don’t feel too guilty about indulging in these light, moist and cheery treats.
To make 6 muffins you will need:
180g Fresh British Strawberries
120g Caster Sugar
160g Self Raising Flour
1 tsp Baking Powder
2 Free Range Eggs
Line a muffin tray with paper muffin cases
Pre heat oven to 180 C
Wash strawberries, cut in to quarters and lightly dust with a little of the flour (this will help to stop the fruit from sinking to the bottom when baking), set aside
In a large mixing bowl, cream together the sugar and butter
Combine the eggs into the butter and sugar, one at a time
Sift the flour and baking powder in to the mixing bowl with the other ingredients but don’t over mix
Transfer the mix to the tray of muffin cases and bake in the center of the oven for 20 minutes
Once baked, leave to cool in tray for 10 minutes and then transfer to wire rack to cool completely or serve warm