The Lazy Girl's Guide to Cooking... Easy Strawberry Muffins | Food | Kylie Purtell - Capturing Life

Thursday, 19 February 2015

The Lazy Girl's Guide to Cooking... Easy Strawberry Muffins | Food

We are big fans of strawberries in this house. The girls would eat them by the truck-load if I let them. mad for them they are. Which is why, whenever I make them, these Strawberry Muffins go down an absolute treat.

The girls love them because they are so damn tasty and full of delicious strawberry goodness. I love them because they are easy to make and a lovely little treat when we are out and about or heading down to the river for a few hours to cool off.


I adapted this recipe from one I found in Emily Dupuche's fabulous book, Food Babies Love. I won a copy a few years ago thanks to a giveaway that Yvette from Little Bento World was running and it has come in such handy. It's got some really great recipes and ideas for not just babies food, but food that both kids and adults alike will love.

I reduced the quantity of sugar to start with, as I found these babies were sweet enough without it, and I experimented with substituting vegetable oil for butter. I also use plain old full cream milk as it's a bit of a waste buying a carton of buttermilk when I only need 3 quarters of a cup. I also use wholewheat flour and raw sugar, and I haven't noticed any graininess from the sugar either.

Easy Strawberry Muffins

Ingredients:

  • 220g of plain wholemeal flour
  • 2 tsp baking powder
  • 100g of raw sugar
  • 3/4 cup of milk
  • 1 egg
  • 200g butter, melted
  • 3/4 cup of strawberries, chopped in to small pieces
Method:

  1. Preheat over to 180 degrees
  2. Grease and dust 24 mini muffin hole trays (ie. 2 x 12 hole or 1 x 24)
  3. Sift together flour and baking powder
  4. Add sugar and combine
  5. Whisk together milk, butter and egg and add to dry mixture with strawberries
  6. Combine all ingredients carefully and avoid overworking the mixture or your muffins will be a bit tough
  7. Spoon in to tins and cook for 15 mins
  8. Allow to cool for 5 minutes before turning out on to the cooling rack

These little treats are so yummy and I am so glad I discovered them. My one tip is to make sure you grease your tins really well as the natural sugar that is released from the strawberries while cooking can make them a little sticky. You can also substitute fresh strawberries for frozen [edited to add: I would maybe hold off on the frozen berries right now with the Hep A issues!], and blueberries or any other type of berries you like.

So there you have it, my super easy, scrumptious strawberry muffin recipe.

Do you have strawberry fans in your house? What's your favourite way to use strawberries in cooking? Hit me up with your strawberry recipes in the comments so I can road test them in the Lazy Girl kitchen.

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4 comments:

  1. Yum! I These look so easy and delicious! Our fresh strawberries never last long enough to be baked, so maybe I'll give these a go with blueberries instead!

    ReplyDelete
  2. It is a little bit ironic how many berry recipes I have been reading today Luckily we have ready access to fresh strawberries at the moment because your recipe looks too good to pass by.

    visiting from #FFF

    ReplyDelete
  3. Oh my gosh, my boys can easily put away a full container of strawberries EACH! In fact when I last flew down to Melbourne with them both by myself (yes I am crazy) I bought a container each for them and they were too busy gorging themselves on strawberries to carry on for most of the trip!
    Thanks for linking up with us for Fabulous Foodie Fridays, I hope you all have a lovely weekend x

    ReplyDelete
  4. Rita@thecraftyexpat6 March 2015 at 17:55

    Yum! These look yummy Kylie! Thanks for the recipe! My husband is a big strawberry fan!

    ReplyDelete

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