The Hungry Mum family is meeting some friends in the morning for a beachside breakfast BBQ. We thought this mild autumn weather in Sydney would be a perfect time to catchup out of doors. Knowing how ravenous kids can be I baked some strawberry muffins for them to munch on while our breakfast poper is cooking. This recipe, from bestrecipes.com.au, was originally titled ‘Kim’s Moist Muffins.’ It is super easy and failsafe and versatile – everything you want in a muffin receipe [or any recipe, really]. If I knew how to link the site I would but I’m not that talented…
I had three punnets of strawberries in the fridge so I added some of those plus a handful of blueberries that were hanging around. I rounded that out with a pinch of allspice, which is my go to ingredient for all things baked. Kim herself suggested white choc & raspberry but almost anything can be used: mashed banana/sultanas/grated apple…
220g sifted self raising flour
1/2 cup caster sugar
1 egg, lightly beaten
3/4 cup of milk [or buttermik if you have it]
1/4 cup vegetable oil [not olive oil as it is too strong-tasting]
150g added flavours [eg strawberries]
LET’S GET TO IT:
Preheat oven to 170C and line a muffin tin with wrappers.
Place flour and sugar in a large bowl, stir with a wooden spoon.
In a jug place egg, oil and milk, whisk. Add to flour mix and stir until just mixed [do not over mix]
Add in flavours then pour into muffin pans.
Bake 15-20 mins / until golden.
These are fab warm but also can be frozen in a ziplock bag when completely cool.