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!
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