- Yield : 12
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 25m
Strawberry muffins can be made with fresh or frozen strawberries. If using frozen berries, defrost slightly, then chop with a knife. These also work well with raspberries.
- 1/4 cup sunflower oil
- 1/2 cup milk
- 1 egg
- 1/2 tsp salt
- 2 tsp baking powder
- 1/2 cup white sugar
- 2 cups Cake Flour
- 1 cup chopped strawberries, washed and hulled
Preheat oven to 190C.
Grease or oil a 12 muffin tin, or use paper liners. Spray the cupcake cases with non-stick spray - so they come out easily.
In a small bowl, combine the oil, milk, and egg. Beat lightly.
In a large bowl, mix flour, salt, baking powder and sugar. Toss in chopped strawberries and stir to coat with flour. Pour in milk mixture and stir together. Do not over mix, with muffins the mixture can be quite lumpy.
Fill the paper cases evenly - approximately 2/3 full. Bake for 25 minutes, or until the tops are firm and bounce back from the touch.
Cool for 10 minutes and remove from pans by using a teaspoon to pop them out.
These are excellent to freeze and keep for future lunchboxes, snacks and unexpected tea parties! (Cool completely before freezing them).