Strawberry Muffins
Recipe: #35762
September 22, 2020
Categories: Desserts, Cupcakes, Snacks, Eggs, Banana, Strawberry, Baby Shower, Birthday Brunch, Game/Sports Day, Picnic, Potluck, Oven Bake, Vegetarian, more
"From our weekday newspaper The West Australian. NOTE full recipe title is Strawberry Banana Bread Muffins."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (136.9 g)
- Calories 276.5
- Total Fat - 13.7 g
- Saturated Fat - 2.4 g
- Cholesterol - 150.9 mg
- Sodium - 76.4 mg
- Total Carbohydrate - 32.3 g
- Dietary Fiber - 3.8 g
- Sugars - 12.6 g
- Protein - 8.4 g
- Calcium - 54.1 mg
- Iron - 1.6 mg
- Vitamin C - 5.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 200C/180C fan-forced.
Step 2
Line a 12-hole (1/3-cup-capacity) muffin pan with paper cases.
Step 3
Chop 200 grams strawberries and thinly slice remaining strawberries, leaving stem and leaves attached. Combine flours, baking powder, sugar and cinnamon in a bowl and then make a well.
Step 4
Whisk oil, eggs, vanilla, crème fraîche and milk in a jug and then add to flour mixture with chopped strawberries and banana and stir until just combined (some lumps are okay).
Step 5
Divide mixture among prepared holes and top each with 1 strawberry slice and bake for 15 to 20 minutes or until warm to touch and let stand for 5 minutes and cool on a wire rack and serve.
Tips
No special items needed.
1 Reviews
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