FRESH STRAWBERRY & CREAM MUFFINS

We had a mini baking session at The Sock Garden house this weekend. Me & young Sock chose the Fresh Strawberry & Cream Muffin recipe from my trusty ‘1 mix, 50 muffins’ book (which I bought from The Works for under a fiver). They tasted creamily delicious.

We were very indulgent and served them with whipped double cream laced with a spoonful of icing sugar and a splash of madagascan vanilla extract plus an extra juicy strawberry on the side. We also had a cup of Twinings Strawberry, Raspberry & Loganberry fruit tea.

If you fancy making a batch, here’s the recipe:

Ingredients

Preheat oven to 200 degrees C/400F/GM6 & line a 12 cup muffin tin with 12 paper cases

150g fresh strawberries chopped
280g plain white flour
1 tbsp baking powder
1/8 tsp salt
115g caster sugar
2 medium eggs
250ml single cream
6tbsp sunflower oil OR 85g cooled melted butter
1 tsp vanilla extract

Method

  1. Sift flour, baking power & salt into a large bowl. Stir in sugar & strawberries.
  2. Lightly beat eggs in separate bowl, add cream & vanilla.
  3. Stir the liquid ingredients gently into the dry ingredients – don’t overmix.
  4. Spoon into paper cases.
  5. Bake for 20-30 mins until risen and golden.

That’s it! Try and wait 5 minutes before tucking in. Enjoy 🙂

On the other side of the kitchen Mr. Sock was weighing out ingredients to make a batch of Red Pepper & Sun Dried Tomato Bread. It’s so good – we ate most of the first loaf yesterday with boiled eggs.

He can definitely make that one again!

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