Saturdays are my baking days,I usually wake up late bake eat then get back to back,the cold weather ain’t helping much,keeping me in the confines of my warm house,what better way to spend your free Saturday that eat what you made?
So today i was craving some Burberry muffins but on getting to the supermarket they had ran out of stock despite blueberries being too damn expensive, I am not one to give up easily as just next to where they were supposed to be,were this absolutely good looking strawberries and i told my self, why not?
They turned out to make absolutely delicious muffins I loved it,and my sisters couldn’t have enough of it.
They are super easy to make and you can do it in less than 40 minutes.
1/4 cup cooking oil
(I used extra virgin olive oil)
1/2 cup milk
1 ripe orange
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup sugar
2 cups all purpose floor
in a large bowl,you mix in the flour and baking powder,set aside.
In this recipe we are only going to use orange zest,so grate the zest out of your orange,about 1 tablespoon should suffice, set aside.
Wash your strawberries with running water and chop them up into sizable cubes.
You can go ahead and use these strawberries as they are but what I usually do is add about two tablespoons of white sugar on them,you add the sugar to sweeten the strawberries as well as dehydrate them a bit,this will make sure that your muffins aren’t soggy. Let them rest for about 5 to 7 minutes, drain the juices out and lay them on a kitchen towel to dry.
Go ahead and mix all the wet ingredients,in a separate bowl bring together the egg,oil,milk,sugar and the orange zest.Mix well till consistent.
You then go ahead and add your mixture into the dry ingredients, mix well until no dry ingredients are visible. Do not over do the mixing. A spoon should do just fine worked well for me.
Now fold in your strawberries, do not blend in or use a hand mixer, we want our berries whole bot crushed into the batter.
Doesn’t that look good to eat already?.
Now I went ahead to spoon the batter into my lined muffin cups.
Be careful here as you can see put a bit too much batter in my cups,this will make your muffins spill over when baking,so just you know never fill your cups more than three quarters full to avoid that happening to you.
Set this in a preheated oven at about 185°Celsius and bake for 25 minutes.if your muffins start to brown too early,I usually cover them with aluminium
foil.Never reduce your oven temperature, i did that once my muffins collapsed.