Tuesday, July 07, 2009

Strawberry Muffins

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.

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One recipe yields 8 small muffins and 12 11-inch muffin cups size muffins.
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Strawberry Muffins

Ingredients
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)

Method

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.

10 comments:

Anonymous said...

Hi
I have tried to bake muffins however all the muffin seem to be sticking out their tongue upon baking...I cant get those nice shape like yours....do u know why....I was wondering if it has got to do with creaming process

Hugbear said...

Hi, I am not sure. Did you try to fill up the muffin cups until almost full or 3/4 full?

Anonymous said...

Hi

3/4 cup to 1 cup is how any ml? Thanks

Anonymous said...

Hi

I have the same problem for both batches.

Hugbear said...

1 cup is about 250 ml.

Anonymous said...

Hi hugbear,

Thank u very much for sharing your muffin recipe! I made a batch of them using frozen raspberries from phoon huat and my kids love them. It was yummy..
ya, i did have some overflowing ones,like sticking out tongue kind as mentioned, which i suspect i overfilled it..

Love reading your blog! Thanks and thanks

4kids

Anonymous said...

Hi Hug Bear,

I would like to check with you. If i am using self raising flour, how should the measurement be? Hope you can show some guidelines over here..

Hugbear said...

If you are using SRF, you can omit the baking powder but you still need to add the baking soda.

Anonymous said...

Hi, so if i use SRF the amount will be still 300g?

Thanks!

Hugbear said...

Yes, still use 300 g.

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