Strawberry & custard muffins

When in doubt, bake. And when you don’t want to faff around with lining cake tins or decorating cupcakes, bake muffins. Quick, simple and perfect size for sharing – what’s not to love? These little numbers have a surprise in the shape of fresh strawberry & custard in the centre, elevating them from morning tea fare to, ummm, exciting morning tea fare.

Makes 12

GATHER:

2 cups self-raising flour

1 cup plain flour

1 egg

1 cup of milk

90 g butter, melted

12 strawberries, hulled & halved

1/2 cup caster sugar

1/4 thick shop-bought custard

1 teaspoon cinnamon PLUS 1/2 teaspoon, extra

2 tablespoons brown sugar

LET’S DO IT:

Preheat oven to 170-ishC.

Line a muffin pan with 12 muffin wrappers.

Mix together the extra 1/2 teaspoon cinnamon with the brown sugar in small bowl, set aside.

Mix flours, sugar and cinnamon in a large bowl with a metal spoon. In a jug stir together egg, milk and butter then add to bowl with other ingredients. Stir until just combined, do not over mix.

Fill each wrapper until half full then add a generous dollop of custard and 2 strawberries. Add more mixture to cover but do not overfill.

Sprinkle with extra cinnamon and brown sugar then cook for 20-ish minutes.

Tags: easy, home baked, muffins, quick