Strawberry Muffins

Strawberries have been popping up in the supermarkets more ,lately and mum has been buying heaps.
So I thought I could make some strawberry muffins, which is a bit different from the usual or more common blueberry muffin and the new recipe from Inspired Taste sounded perfect to try out.


They turned out really good on the first try and are perfect for on the go homemade breakfasts or a snack for the kids. The batch made 12 small muffins in a cupcake tray, but I recommend doubling the recipe and make the big bakery style muffins. The recipes was so easy and great for a quick bake.

Adapted from Inspired Taste
Make 12 small muffins

Ingredients 

Sugar 

- 1 tbsp Caster sugar
- 1/4 tsp vanilla extract

Muffin 

- 1 1/2 cups Self rising flour
-3/4 cup Caster sugar
-1/2 tsp ground cinnamon
-1/4 tsp finely ground black pepper
-1/3 cup (80 ml) vegetable oil
-1 large egg
-1/3 – 1/2 cup (80 ml – 120 ml) milk
-1 1/2 tsp vanilla extract
-About 1 cup of strawberries (chopped/diced) 

Method

1. Pre-heat oven to 180C or 160C fan forced and Line cupcake tray with cupcake liners.

Sugar

1. Stir 1 tablespoon of sugar with a 1/4 teaspoon of vanilla then set aside.

Prepare Muffin Batter

1. Whisk flour, sugar,cinnamon and the black pepper in a large bowl until incorporated
3. Use a  measuring jug that holds more then  1 cup, measure out the vegetable oil. 
4. Add the egg then fill the jug to the 1-cup line with milk (this should be 1/3 to a 1/2 cup of milk). 
5. Add 1 1/2 teaspoons of vanilla extract and whisk
6. Pour liquid ingredients into the flour into the bowl with flour and stir until just combined, make sure not to over mix. (The muffin batter will be quite thick )
7. Stir in the strawberries.
   
8. Place the batter evenly in the cupcake tray.
9. Lightly sprinkle vanilla sugar over muffins.
   
10. Bake muffins until they are golden brown, and when a toothpick inserted into the middle comes out with crumbs, not wet batter( about  15 to 20 minutes.)
11.  Transfer to a wire rack and cool completely.

Tips & Notes 

* Double the recipe and make big bakery style muffins.

*Store in zip lock bags or air tight containers in the fridge, but best eaten on the same day for the crunch on the top.

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