I am a feeder, not a ‘ground breaking I want everyone around me to be 30 stone’ type feeder. But I do like like to make yummy things for those around me as my way of spreading happiness and love. This is probably why I love entertaining, it’s a full expression of my friendship for those sitting around my table not just a meal.
last week, I informed my lovely colleagues that I would be baking them a coffee cake. When I got home David lovingly reminded me that I had already promised the cake to his colleagues. GULP. Guilt ensues, does someone go without cake? Do I make two? Do I have time?
Some reduced strawberries in Waitrose provided the answer. I whipped up these little muffins whilst the cake was baking and baked them off afterwards. Yes my middle name is multi-task!
I made these beauties lactose free as I’m pretty addicted to coconut milk at the moment, but you could use normal butter and buttermilk if that’s what you have in your fridge. Or, my other favourite (sorry just thought of it), hazelnut milk, mmm hazelnut and strawberry.
12 Strawberry and Lime Muffins
- 250g self raising flour
- 175g chopped and hulled strawberries
- 1 tsp baking powder
- 75g golden caster sugar
- zest of a lime
- 50g softened dairy free butter or vegetable oil
- 250ml coconut milk (not from a can, like this) Can substitute with whatever milk you have.
- 2 eggs
- Take a couple of tablespoons of the flour (not extra flour) and roll the strawberries around in it. Put to one side. This stops them falling to the bottom of the mixture, or making it too gooey (in a bad way).
- Preheat the oven to 200′c and put muffin cases into a 12 hole muffin tin.
- In a large bowl mix together the flour and baking powder, rub in the butter until the mixture resembles fine breadcrumbs. If you used an electirc mixer to rub in the butter turn it off and stir in the sugar, strawberries and lime zest by hand
- In a separate jug mix together the eggs and milk then pour into the dry ingredients, stir with a wooden spoon to combine, but do not over mix. Again it is important to do this by hand as you don’t want to abuse the strawberries!
- Use an ice cream scoop or spoon to divide between the cases, filling just over 3/4 full.
- Bake in the oven for 20-25 mins until golden and well risen, you can test with a skewer but try a couple, because if you skewer a strawberry it will look wet!
- Leave to cool for a few minutes and then when you can handle them, move the paper cases onto a cooling rack.
- Serve warm for breakfast or cool later on at teatime.
Do you use seasonal fruit in your breakfasts?