I have some leftover strawberries from yesterday's swiss roll so I used them to make this very yummy strawberry muffins for breakfast tomorrow. Hubby just tried one and his comment was, the look of the muffin is so-so but the taste is good. I bought a cup of 140g strawberry yoghurt to enhance the taste of this muffin. Sharing with you my muffins. The recipe is actually a modification from the chocolate chip muffins which I will share with you here.
One recipe yields 8 small muffins and 12 11-inch muffin cups size muffins.
125 g butter at room temperature
80 g caster sugar
100 gm brown sugar
2 eggs at room temperature
300 g plain flour or cake flour
1/2 tsp baking powder
1 tsp baking soda
½ tsp salt
1 tsp vanilla essence
¾ to 1 cup fresh milk
1 cup of strawberry yoghurt (140g cup)
Fresh strawberries cut into small pieces (if you like big chunks also ok)
1. Preheat oven to 180°C. Sift together flour, baking soda, baking powder and salt.
2. Cream butter and sugar until creamy. Add in eggs one at a time. Add in vanilla essence. Beat until well mixed. Add in yoghurt and mix well. Add in flour and mix well. Add in milk and fresh strawberries and mix well.
3. Spoon mixture into muffin cups and bake for 25 to 27 minutes until golden brown. Transfer to wire rack to cool.