After our strawberry picking adventure last week we ended up with more than a few strawberries leftover in the fridge to use up before they went off. Naturally, my first thought was to make some sort of cake so here’s the first of my posts on how to use up strawberries before they go off….
How to make Heavenly Fresh Strawberry Muffins
250g plain flour
2 medium eggs
1 teaspoon baking powder
150g strawberries (or raspberries, or even a mix)
This is the easiest recipe ever! 😉
- In a large mixing bowl, mix together the sugar, baking powder and flour.
- Using the back of a spoon, smush in the butter. Smush is my technical term but it really just means to squash the butter into the flour mixture so it’s all mushed in.
- Next add your milk and eggs and give it a good beating – it doesn’t need to be super smooth though.
- Chop up your fresh berries into small pieces and stir them through the mix.
- Spoon into 12 muffin cases and bake in a preheated oven for around 20 minutes at 200 c.
They really do taste delicious and they’re a great way to use up strawberries that are past their best although to be honest, I’d buy strawberries just to make these muffins with in future as they’re so tasty. I imagine they’d freeze well too so you can make a batch and use them for packed lunches or snacks rather than eat them all at once.
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