Strawberry Muffins
Servings
Prep Time
Cook Time
Ready In
Recipe: #35762
September 22, 2020
Categories: Desserts, Cupcakes, Snacks, Eggs, Fruit, Banana, Strawberry, Add it in the lunch box, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Baby Shower, Birthday, Brunch, Game/Sports Day, Ladies Luncheon, Picnic, Potluck, Weeknight Meals, Electric Mixer, Oven Bake, Vegetarian more
"From our weekday newspaper The West Australian. NOTE full recipe title is Strawberry Banana Bread Muffins."
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 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.