Strawberry Muffins

Write Review

Add Your Own Photo to this Recipe

12
Servings

15m
Prep Time

20m
Cook Time

35m
Ready In

Recipe: #35762

September 22, 2020

recipe by:
ImPat

Add to
Recipe Book

Add to
Planner

Add
Private Note

Add to
Shopping List

Send
Email

Follow
Member

recipe by:
ImPat

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

Original recipe yields 12 servings

Metric US

I've Tried It

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.