I obviously didn't put any cream on top of mine usually as they get eaten out of the oven it's easier to just cut it in half throw some cream in the middle to melt a little.
I had thought perhaps one could fill the middle with cream, but what a waste of time if they are just going to get eaten right away?
Oh, when I added the strawberries to coat I also added a half of cup of white chocolate chips. It made them extremely rich!
These are my family's favorite! They never last long in our house!!
adapted from 100 Magnificent Muffins & Scones by Felicity Barnum-Bobb
Strawberrys & Cream Muffins
300g/11oz plain flour
10ml/2 tsp baking powder
175g/6oz golden caster sugar
125g/4oz strawberries chopped (I’ve never weighed the strawberries just chop up a handful and throw them in!!)
3 med eggs
75ml/3fl oz sunflower oil
100ml/4fl oz skimmed milk
5ml/ 1tsp vanilla extract
to serve:
150ml/5fl oz double cream
15ml/1tbsp golden caster sugar
2.5ml/ 1/2tsp vanilla extract
6 whole strawberries (to decorate if you’d like too)
Sift flour and baking powder. Add sugar then mix strawberries in to coat.
Beat eggs, oil, milk and vanilla in a separate bowl.
Add wet mixture to dry and stir for 10-15 strokes (don’t over mix)
Fill paper cases bake for 20mins and then cool. (I find that my oven is hotter in the back and after about 10-15 minutes I flip my tin around otherwise the ones in the back get a little brown)
Whip the cream with sugar and vanilla until standing in soft peaks. Dollop each muffin with cream and strawberry!
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