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Thursday, 18 June 2020

Not so low fat strawberry muffins

A few weeks ago, I posted a recipe for low fat banana muffins. It's important to have some good low fat recipes for those days when you sit on your bum all day and do nothing... I mean do mental work instead of physical. Then you need a not low fat recipe for when you are physically active or just need the comfort of a sugar rush. 

I also needed a recipe that used strawberries because my raised bed is delivering at an unmanageable rate and I don't want to waste a single strawberry, but they don't last very long and the freezer is currently full. Nice problem to have!

Ingredients

150g plain flour (I tried it with gluten-free flour and decided it also needed xanthan gum)
1 heaped tsp baking powder
pinch of salt
1 egg (big is best)
50g butter, melted (if you need dairy-free, just substitute this for your usual marg)
75g soft light sugar
220g strawberries, washed and chopped pretty small (if you have a glut of produce, like me, I recommend separating out the wonky strawberries from the perfectly formed ones and keep the latter for something where looks matter)

A wooden chopping board full of finely chopped strawberries
Wonky strawberries for muffins
A bowl full of perfectly formed whole strawberries
Pretty strawberries for eating
 

Method

1. Preheat the oven to gas mark 6 or 200oC. If you're American or for some reason still use F temperatures or if you're a geek and think in Kelvin, you're going to have to convert for yourself, or Google it. Also, get all your stuff ready and put 6 or 7 muffin cases into a tin. I prefer silicon ones, unless I'm giving them away. 

A 6-hole muffin tin with alternate blue and purple silicon muffin cases
Prepared muffin tin


2. Sieve the flour, baking powder and salt into a bowl. If, like me, you resorted to getting your plain flour from a discount shop due to Covid-flour-famine, it might need some encouragement to get it through the sieve.

A sieve full of flour, baking powder and salt, over a large plastic bowl
Sieve dry ingredients


3. In another large bowl, whisk the egg, butter and sugar until all smooth and gooey. You could also add vanilla essence here, if you like it.

Glass bowl containing egg, melted butter and sugar
Egg, butter and sugar ready to whisk
Wet ingredients after whisking. It looks like a pale brown soup.
Wet ingredients after whisking


4. Sieve the dry ingredients from the first bowl into the wet ingredients. Delia always recommends a double sieving and she is the expert on such matters.

5. Quickly and lightly, fold in the dry ingredients.

6. Add the chopped strawberries and mix these in too. Try not to be tempted to steal any to eat now and/or give treats to the dog.

Raw muffin mixture with the strawberries mixed in.
Raw muffin mix


7. Share the mixture between 6 or 7 muffin cases. As usual, I recommend making a spare, so you can test one and still have half a dozen for any socially distanced guests.

Blue muffin case full of the raw mixture
Filled muffin case


8. Bake in the oven for 25 - 30 minutes. When done, they will look like cooked muffins, instead of raw ones, and a pricker will come out nice and dry.

Freshly cooked muffins, still in the tins
Freshly cooked muffins


9. Whilst they are cooking, lick the bowl out. This is very important. Nanny, from whom I learned everything I know about baking, taught me this. It also makes washing up a bit easier too.

10. When cooked, put them on a wire rack to cool. Whilst cooling, eat muffin number 7 hot.

Cooked muffins cooling on a black wire rack. They look extremely tasty!
Seven freshly cooked muffins - though one won't be around much longer!

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