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Strawberry Tea Muffins
Ingredients
| 255 g | plain flour |
| 3 tsp | baking powder |
| 1/2 tsp | salt |
| 1 tsp | powdered ginger (or vary between 1/2 to 2 tsp to taste) |
| 100 g | caster sugar |
| 1 | medium egg |
| 240 ml | milk |
| 90 ml | sunflower oil or corn oil |
| 300 g | fresh strawberries, quartered or diced dependent on size - set some aside for topping |
| some | strawberry jam |
| 1 | pot clotted cream, if available OR |
| 1 | small pot double or whipping cream AND |
| 1 tsp | icing sugar |
Method
Preparation time: ca. 15 min / Grade of difficulty: easy / Calories per portion: n/a
Preheat oven to 200°C or Gas Mark 6.
Place 12 medium muffin cases on a baking tray, or if using muffin pan(s), brush a little oil into the bottom of each receptacle.
Check the strawberries for damage etc. If possible reserve 12 of the smallest for the topping or otherwise half 6 larger ones, trying to retain the husks. Remove husks from the remainder and cut into pieces according to size so that pieces are no larger than about 1/2 inch square. Set aside.
Sieve flour and baking powder into a large bowl, add sugar and salt and mix thoroughly with a fork. Set aside. In another bowl, pour the milk, break the egg and beat thoroughly. Add the oil and whisk together. Pour the wet ingredient mixture into the dry ingredients and mix together as quickly as possible until no dry flour can be seen. Scrape down sides of bowl to ensure that there are no dry bits remaining. Add the strawberry pieces (still reserving those for the topping) and mix as evenly as possible.
Place about a tablespoon of mixture into each muffin case. Add a teaspoonful of strawberry jam into each and top up each case with more mixture until about 3/4 full. Bake for 20-25 minutes until light gold in colour or until the tops feel slightly springy to the touch.
Before serving and whilst still warm, add a little more strawberry jam to the top of each muffin and place one of the reserved strawberries on top. If wished, add 1 or 2 teaspoonfuls of clotted cream besides each strawberry. As an alternative to the clotted cream, you could use a 200/250 ml pot of double cream, add a teaspoon of icing sugar and whip until firm. Do not over-whip or you will get butter! Add a teaspoon or two to each muffin.
As an alternative, replace the strawberries with raspberries and use raspberry jam instead of strawberry jam in the relevant places.
Place 12 medium muffin cases on a baking tray, or if using muffin pan(s), brush a little oil into the bottom of each receptacle.
Check the strawberries for damage etc. If possible reserve 12 of the smallest for the topping or otherwise half 6 larger ones, trying to retain the husks. Remove husks from the remainder and cut into pieces according to size so that pieces are no larger than about 1/2 inch square. Set aside.
Sieve flour and baking powder into a large bowl, add sugar and salt and mix thoroughly with a fork. Set aside. In another bowl, pour the milk, break the egg and beat thoroughly. Add the oil and whisk together. Pour the wet ingredient mixture into the dry ingredients and mix together as quickly as possible until no dry flour can be seen. Scrape down sides of bowl to ensure that there are no dry bits remaining. Add the strawberry pieces (still reserving those for the topping) and mix as evenly as possible.
Place about a tablespoon of mixture into each muffin case. Add a teaspoonful of strawberry jam into each and top up each case with more mixture until about 3/4 full. Bake for 20-25 minutes until light gold in colour or until the tops feel slightly springy to the touch.
Before serving and whilst still warm, add a little more strawberry jam to the top of each muffin and place one of the reserved strawberries on top. If wished, add 1 or 2 teaspoonfuls of clotted cream besides each strawberry. As an alternative to the clotted cream, you could use a 200/250 ml pot of double cream, add a teaspoon of icing sugar and whip until firm. Do not over-whip or you will get butter! Add a teaspoon or two to each muffin.
As an alternative, replace the strawberries with raspberries and use raspberry jam instead of strawberry jam in the relevant places.
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