Strawberry Muffins

12
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"From our weekday newspaper The West Australian. NOTE full recipe title is Strawberry Banana Bread Muffins."

Original recipe yields 12 servings
OK

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 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 & Variations


No special items needed.

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