It’s Muffin Monday and it is also my last staff meeting at work. Naturally a treat had to be brought into work. Yesterday I bought a massive container of strawberries so thought I’d better use some up with all my baking adventures. A couple tweaks I would make to this recipe the next time I make it is I would increase the amount of strawberries by another 1/2-1 cup. 1 cup of strawberries was a little on the weak side for my liking. I would also substitute some of the white flour for some whole wheat flour – usually I do, but I completely blanked this time around. However, the lemon sure does help bring out a summer-y flavor, making these taste quite refreshing!
Ingredients: (12 standard muffins – Adapted from a splash of vanilla)
2 cups white self raising flour
1/2 tsp. baking powder
1/2 cup sugar
1/4 cup brown sugar
1 cup fresh strawberries, diced
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1 cup milk (soy)
7 tbsp. butter, melted and cooled
1 tsp. lemon zest
1 tsp. lemon juice
almond slivers and extra sugar for topping
Preheat oven to 350 degrees F. Grease 12 cup muffin tin or use muffin/cupcake liners.
Dice strawberries into small pieces.
Sift flour and baking powder and whisk with sugar briefly to combine. Add strawberries and coat with the flour mixture using wooden spoon.
Whisk eggs, vanilla and almond extracts, milk, cooled melted butter, lemon juice and lemon zest until combined and add to dry ingredients, folding gently until just combined.
Spoon into muffin tins. Sprinkle with almonds and a little bit of extra sugar.
Bake for 20-23 minutes until golden brown.
Leave in muffin tins for around 8 minutes then remove onto cooling trays.
Cheers to a beautiful week ahead