A Year In Redwood

This recipe is again from that great little magazine I picked up recently  Woman’s Weekly – Cook with Us.  In the magazine they are actually labelled as Blackberry Muffins, but I was on my mission to clear out the frozen strawberries from last year before this year’s crop arrived!

Ingredients:

• 1 medium egg
• 150 ml soured cream
• 150 ml mil
• 60 g butter, melted and cooled
• 1 teaspoon vanilla extract
• 350 g plain flour
• 125 g caster sugar
• 1/2 teasp salt
• 2 teasp baking powder
• 250 g strawberries/blackberries

Method

Heat oven to 220 deg. C

Mix egg, cream, milk, butter and vanilla, then add the flour, sugar, salt and baking powder.  Stir lightly until ingredients are just mixed, taking care not to over-mix.

Stir in the fruit.

Divide into 10/12 muffin cases.  Bake for 15 – 20 minutes.

Strawberry Muffins

And then sit back and enjoy!