After body combat class last Sunday i stopped by the pasar malam to stock up on my veges and fruits. And guess what i bought?
It was really cheap so i decided to buy 3 packs thinking i could make them into muffins. I rushed home, flipped through my Nigella cook book (thanks Mel!!) and could not find anything! Thank god for the Internet!
Note: I didn’t have ground nutmeg so i used cinnamon instead. And i also added a mashed banana, which i think helped make it so moist. The batter was more runnier
than other muffin batters i’ve mixed in the past and it took about 25 minutes for mine to cook.
- 1 1/2 cups chopped fresh strawberries
- 1/2 cup white sugar
- 1/4 cup white sugar
- 1/4 cup butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- In a small bowl, combine the strawberries and 1/2 cup sugar. Set aside for 1 hour. Drain, reserving liquid and berries separately.
- Preheat the oven to 425 degrees F (220 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
- In a medium bowl, cream together the butter and 1/4 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and nutmeg; stir into the creamed mixture alternately with the juice from the berries. Gently stir in the berries. Spoon batter into the prepared muffin cups.
- Bake for 18 to 20 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan on a wire rack.
To make this healthier you can opt to use 1 cup wholemeal flour, lessen the amount of sugar you sprinkle on the strawberries and just add more fruit. I also think adding walnuts into these babies would make it taste even better.
The people closest to me at my previous job would know that i hardly eat the things i bake, but this mind you was far too good to say no to. The muffins turned out soft and moist and tasted just right.
Do give this a try, i promise you’d enjoy it.