Its strawberry season (well it has been for a while) and while I’ve religiously been eating my doze of fresh strawberries, my baking obsession with strawberry, as you may have witnessed, repeatedly, and thenagain, has somewhat inexplicably not kicked in this year. But finally I have succumbed, and tweaked this easy peasy chocolate squeezey recipe with strawberry. The result? Not as good as I had hoped for. I am still unsure of exactly which part of the recipe didn’t work – whether using the strawberry wasn’t the best idea, given that it releases a lot of its juices while baking, or that I wasn’t patient enough as I ought to have been with the baking time. But, as Juila Child wisely proclaimed-
“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.”
So here it is anyway, because despite being a bit gooey inside, the batch was wiped out in a few hours!
Ingredients: (Makes 12 standard sized muffins)
1. 2½ cups self-raising flour, sifted
2. 1 teaspoon baking powder
3. 1 cup caster sugar
4. ½ cup vegetable oil
5. 1 tbs of egg replacer powder whipped with 2 tbs of water, till frothy
6. ½ cup milk ( I use low fat)
7. 1 teaspoon vanilla extract
8. 300g fresh strawberries, hulled and halved
9. 3 tbs granulated sugar, for sprinkling
1. Preheat oven to 180°C. Line a 12-hole normal sized muffin tin with paper cases.
2. Place the flour, baking powder and sugar in a bowl. Place the oil, egg replacer mix, milk and vanilla in a separate bowl and whisk to combine.
3. Pour the liquid ingredients into the dry ingredients and mix until just combined. Add the strawberries and gently mix to combine, as you don’t want the berries to bleed all over.
4. Spoon mixture into the cases
5. Sprinkle the tops with granulated sugar and bake for 30–35 minutes or until cooked when tested with a toothpick. Remove from tin and cool on a wire rack.
1. These are wonderful gifts, and travel very well as muffins don’t have any frosting/icing that gets messy while on the move.
2. Since they are fresh- eat asap always as the fruits, once baked, tend to lose their colour into the muffins, and the muffins get a bit odd looking.
3. Try being patient. I wasn’t, and I really really ought to have been L
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