Friday, April 18, 2008
How pretty is that color isn't it? I loved it! Strawberry is pretty cheap these days. I just bought 4lb. of strawberries for $4.99, pretty cheap right? Furthermore, it's really sweet and fragrant. I'm not someone who likes sour fruit like strawberry, kiwi, orange, etc. I prefer my fruit sweet. So, I'm really glad that this batch of strawberries are sweet. I decided to experiment again and made this strawberries muffins using this recipe from allrecipes.com but with slight modification.
I'm really low on baking powder, only about 1 tsp. left so I won't be able to follow the recipe. I used 2 cup of self-raising flour and omitted the baking powder. Added 1 tsp. of strawberry extract and 1 1/2 cup of chopped strawberries. Save some of the strawberries to put on top of the muffins before baking. The muffins turned out to be soft, moist, not very sweet and nice with slight strawberry fragrant. These muffins are sure an healthier alternative to cupcakes as no butter was used and only a little oil, one egg were used in making this. Good for my breakfast and tea time snack! Furthermore, my hubby loved it too!
For easy reference, I used: (Yield about 16-18 muffins)
2 cup self-raising flour
3/4 cup sugar
1 egg, beaten
1 tsp. imitation strawberry extract
1 cup milk
1/4 cup canola oil
1 cup diced strawberries
1/2 cup diced strawberries to sprinkle on top
1. Preheat oven to 400'F. Lined the muffin pan with paper cups.
2. Add (A) in a big bowl. Whisk to combined. Make a hole in the middle and add (B). Stir with a spatula until just combined. Scoop batter into the muffin pan and sprinkle the top with some diced strawberries.
3. Bake for 22-25 minutes, or until golden.
I am also submitting my first photo to SnackShots # 3 : Muffin. My first entry and wish me luck! :)