Punnets of Korea Strawberries are springing up everywhere! Not only they are more affordable, they are more fragrant and sweeter too! Despite I don’t have a liking for strawberries, I could not help add a punnet when I do the round of groceries shopping. I enjoy going to supermarket, bookshops than shopping malls, probably because I shop online more often.
Back to the strawberry muffins. I wasn’t keen to do muffins because of the texture but on the other hand I wasn’t ready to bring out the mixer and a lot of utensils to do a cake/cupcakes too! Did a search and saw rave reviews of this recipe which I did not regret attempting it. The texture isn’t the dry kind and resemble more to a cupcake texture, it’s soft and fluffy inside. The strawberries pieces didn’t turn mushy inside. However I find the taste a little too bland, could have added a little more sugar to compensate for the sourness of the strawberries and also vanilla essence. I read through some of the comments and saw some adding cinnamon (which I forgot I have it in my pantry) for better flavour.
45 ml canola oil
90 ml milk
2 g salt
7 g baking powder
75 g caster sugar
165 g cake flour (originally plain flour)
115 g chopped strawberries
1/2 tsp vanilla essence (I added this)
1. Preheat oven to 190 degrees C and oil an 8 cup muffin tin, or use paper liners.
2. In a small bowl, combine oil, milk, and egg. Beat lightly.
3. In a large bowl, mix flour, salt, baking powder and sugar. Toss in chopped strawberries and stir to coat with flour. 4. Pour in milk mixture and stir together.
5. Fill muffin cups. Bake at 190 degrees C for 25 minutes, or until the tops bounce back from the touch. Cool 10 minutes and remove from pans.
Adapted from All Recipes