Strawberry & Cream Muffins

Delicate delights to tempt your tastebuds with over a cup of tea.

It’s nice to be just a wee bit naughty sometimes. Mini-Me joyously licked the beaters dripping with frosting & Hubby’s eyes lit up like it was Christmas when he plodded in from a hard day’s work to find these awaiting him. It’s these little moments that mean the absolute world to me. No matter what else life may be throwing my way, I am always grateful for my wee Fam-Bam & cherish these simple memories the most.

Time is my most valued luxury.

Pre-heat your oven to 200c so it can get nice & warm whilst you make the batter. Also ensure you’re prepared & ready to go by lining  a 12 cup muffin tray with pretty paper cases.

To start these gorgeous wee muffins, grab a mixing bowl & in goes 225g of plain flour along with 1 teaspoon of baking powder then stir in 140g of caster sugar with a wooden spoon.

In a mixing jug, pour in 100ml of milk before cracking in 2 eggs. Then gently melt 140g of butter over a low heat & ever so slowly trickle the melted butter into the milk & eggs. The trick to doing this without cooking those eggs is to grab a balloon whisk & get a good solid stirring action happening before you start the butter trickling in. It is imperative that you keep that whisk moving the entire time & for a wee bit after all the butter is incorporated in. In the spirit of a certain blue fishy, “Just Keep Whisking, Just Keep Whisking”.

Make a well in the centre of your dry ingredients then start pouring in your wet ingredients a little at a time, stirring it in as you go. Just be mindful not to over-mix it.

Spoon a blob of batter into the bottom of each patty case then plop just a teaspoon of strawberry jam into the centre of each one before dolloping the rest of the batter on top of each to seal the surprise inside.

Pop those in the oven to bake for 25 minutes. When they’re firm to the touch, lift them out to set aside on a cooling wire.

To make the gorgeous simply must have frosting, grab another mixing bowl & in goes 50g of softened butter, 85g of icing sugar, 2 tablespoons of milk & a squirt of Vanilla Paste (that would be about 1/2 a teaspoon for the more accurate among us). Using your hand held electric beaters, beat that lot until it’s nice & smooth, finger dip-able lusciousness!

Spoon over a wee bit of frosting onto the top of each muffin & decorate with a half strawberry.

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