I love baking muffins as you can probably tell by now if you read this blog! So, today I baked two batches, some Italian Courgette cakes with added blueberries & these Smashing Strawberry muffins. I’m hoping these will be good for packed lunches & might try freezing one to see how they fare so I can batch bake them.
I didn’t have fresh strawberries but did have frozen which I thawed.
I used a large Cath Kidson sized mug for my measuring by the way! Sorry my quantities are a little haphazard!
1 & half mugs of self-raising flour
1 mug of strawberries (I used thawed frozen ones)
Just under 3/4 mug of caster sugar
1/3 mug vegetable oil
2 medium eggs
1/2tsp baking powder
1/2tsp ground cinnamon
Pinch of salt
Preheat oven to 180°C (mine is a fan oven)
Smash the strawberries up with a fork or masher in a large mixing bowl. Feeling grumpy or down? Smash them REALLY hard! It helps!
Add oil, eggs, & sugar to smashed up strawberries. Mix well.
Add flour, baking powder, salt & cinnamon (sieve it in) – mix until combined.
Line a muffin tray with cases, I slightly sprinkle a tiny bit of flour in my paper cases as it seems to help stop sticking.
Spoon in the mixture approx 3/4 full. Should make around 10/12 muffins this way. Bake for around 20 minutes until risen & golden brown.
I don’t know what they’d be like with fresh strawberries but the frozen worked a treat! They turned out much better than I expected! Really pleased! Let me know if you try them!
Edited 3/5/13 – we made some Smashing Strawberry & Blackberry muffins today! We added a handful of fresh blackberries and smashed these up too along with the strawberries. These were delicious too!