Breakfast Strawberry Muffins

The strawberry muffin is a best breakfast on-the-go recipe! The fresh strawberries are now in season and cheap to buy in the shop.

Serves: 12

Equipments and Utensils

• oven
• microwave or stove for melting the butter 
• small sauce pan for melting butter (if not using microwave)
• knife
• cutting board
• containers for ingredients
• measuring cups
• measuring spoons
• measuring jug or small bowl
• weighing scale
• sifter
• bowl
• silicone spatula
• fork 
• spoon
• 12 Cups Non-Stick Muffin Tray (39cm x 28.7cm x 3.5cm) 
• wire rack for cooling
• muffin storage container 

Ingredients 

• 2 cups self-raising flour, sifted
• ½ cup caster sugar
• zest of 1 piece lemon, finely grated
• 250 grams (1 punnet) fresh strawberry, hulled and chopped
• 2 pieces large egg, lightly beaten
• ¼ cup milk
• 125 grams butter, melted
• 1 teaspoon vanilla extract
• butter for greasing
• icing sugar for dusting

Method

1. Preheat the oven to 190°C (fan forced).
2. Place the prepared tulip muffin cups into muffin tray and grease with butter.
3. Mix the flour, sugar and lemon zest together in a bowl. Add the strawberries.
4. Place the egg, milk, melted butter and vanilla extract in a measuring jug or small bowl and whisk it using a fork.
5. Pour the liquid ingredients into the dry ingredients and fold together using silicone spatula until well combined. Don't over mix.
6. Spoon the mixture into the prepared muffin pan. 
7. Bake for 30 minutes or until a fine skewer inserted in the centre comes out clean.
8. Let it cool in the wire rack completely.
9. Lightly dust with icing sugar if desired.
10. Serve.

Note: Micowave 1 piece muffin for 10 seconds on high, if you like it warm.

👉 How to make your own tulip-shaped muffin liners!

Lemon in our kitchen garden

Lemon in our kitchen garden

Galatians 5:22-23

But the fruit of the Spirit is love, joy, peace, forbearance, kindness, goodness, faithfulness, gentleness and self-control. Against such things there is no law.

Mrs. Shirley Simmons