Strawberries and cream muffins

6 Dec

I’m sure I’ve raved about how fresh the food is in Melbourne and how CHEAP it is.  At the market, the strawberries were going for ONE dollar a punnet. Who could resist?  I was greedy and got 2 punnets.  It was even cheaper than the time when I got them for 1.50 and thought I had a steal!

But as with all cheap food, the strawberries were on the brink of being overripe and would rot by the end of the day if I didn’t eat them or do something with them.  Jam would be difficult considering how ripe the strawberries were.  What’s more, I had just made another batch of apple jam.  I remembered how Fanny enthused about some really good strawberry muffins.  It all sounded just delicious.  Plus this would be a new thing to try – muffins which weren’t just mixing everything in a bowl and then baking the batter in tins.  It would involve actually layer different flavors in the tins!

I tried to do a step by step demonstration with each muffin tin being one step.  But it was getting dark fast so the other shots didn’t turn out.

By the time the muffins were out of the oven, the sun had set.  So I had to make do with my lousy apartment’s lights.  What a waste!  But the muffins were just out of this world. Especially when fresh out of the oven!

Strawberries and cream muffins

Adapted from lululu at home

Makes 12 medium sized muffins

Ingredients

1 punnet of strawberries chopped

Muffin batter

2 cups all purpose flour

2 tsp baking powder

1/4 tsp salt

3/4 cup raw sugar

113g butter, melted

2 large eggs, lightly beaten

1 tsp vanilla essence

1 cup milk

Cream cheese filling

100g cream cheese brought to room temperature

1/4 cup raw sugar

1 tsp vanilla essence

Method

  1. Preheat the oven to 180 degrees Celsius.
  2. Combine all the dry ingredients for the batter in a big mixing bowl.
  3. Combine all the wet ingredients for the batter in a separate bowl and mix well.
  4. Slowly pour the wet ingredients into the dry ingredients, stirring to just mix into a batter.
  5. Place cream cheese filling ingredients in a bowl and mix until smooth.
  6. Fill half the muffin case with batter.
  7. Then place some strawberries as the next layer.
  8. Cover with a teaspoon of cream cheese filling.
  9. Cover with a tablespoon of batter.
  10. Top with more strawberries
  11. Bake for 25 minutes or until a skewer comes out clean after stabbing the muffin.

Tips

  1. I used 3/4 of a strawberry for each muffin.
  2. The strawberries will discolor after a day so it is best to eat it quick! (But honestly, it gets finished really fast anyway)
  3. The quickest way to melt butter is to chop it up and nuke it in the microwave for about 10 seconds and additional 5 second interval until it’s all melted.  I would recommend bringing the milk to room temperature as well.  Cold milk will solidify the butter again and make all your efforts go to waste.
  4. I use 2 spoons to transfer the batter and cream cheese filling for better control and not to spill it everywhere.  1 spoon scoops and the other one scrapes the first spoon.  I know some people use ice cream scoops but I don’t have that.
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