Last few years, I have already shared more than 15 muffin recipes and this year, I intend to share more recipes that I have not covered before.
I like to design and to bake muffins because it is fast and easy. My approach to muffin preparation will definitely not involving the creaming method using mixers. It will be using a fork and two bowls, mix and bake. For me, the so called “muffins” that was prepared using creaming method in essence is a cupcake. There is a fine line between cupcake and muffins and I have already explained previously.
Whenever I designed muffins recipes, I will take into consideration how to improve the moistness and fluffiness of the muffins. Therefore, those readers who have tried my previous muffins recipes will know that my muffins are generally moist and fluffy. Moistness can be improved by adding milk, puree, yoghurt, cream cheese etc.. And this recipe, I have used yoghurt.
My neighbour gave me a pack of strawberries from Japan. It is a bit sour but very aromatic. I have therefore decided to churn out some strawberry muffins and shared with him. Personally, I found that it is a successful bake except that It is not sweet enough for my taste bud. Therefore, I will adjust this recipe to make it slightly sweeter.. Other than that, it is a moist and aromatic muffin.
Though it is technically not very correct to use cupcake cups to bake muffins. However, since many bloggers are using cupcake cups to bake muffins, I might as well try too. Using cupcake cups will make smaller muffins and easier to bake. I am too greedy and make it into a 12 cupcake size muffins but after the baking, I will think that 9 will be the perfect size such that the muffins are taller.
Usually, i have called for self raising flour in the muffin recipe. However, it seems that overseas members always have the difficulty to purchase self raising flour. Therefore, in this recipes, I have used plain flour and baking powder. In general, 1 cup of plain flour plus 1.5 teaspoons of baking powder plus 0.5 teaspoon of salt = 1 cup of self raising flour whereby 1 cup is 150 grams. For this recipe, I have used lesser and added some baking soda to assist in the rising.
WHAT IS REQUIRED
Servings: 9 cupcake size muffins
- 200 grams of plain flour or all purpose flour
- 140 grams of strawberry flavoured yoghurt or plain yoghurt
- 120 grams of condensed milk
- 100 grams of strawberries, chopped
- 80 grams of melted butter
- 1 teaspoon of baking powder
- 2 eggs
- 1/4 teaspoon of baking soda
STEPS OF PREPARATION
- Pre-heat the oven to 180 degree Celsius.
- Chopped the strawberry until fine. Reserved two tablespoons to put as toppings.
- In a mixing bowl, sift the all purpose flour, baking soda and baking powder. Make a well in the centre.
- In another mixing bowl, put the eggs, melted butter and condensed milk. Stir until well combined.
- Pour the liquid mixture into the flour, add the chopped strawberry, use a fork or flat bladed knife to stir swiftly and lightly. LUMPS ARE ACCEPTABLE for muffins. Transfer the batter to the cupcake cups filling about 85% full. Top the muffins with chopped strawberries.
- Bake in the pre-heated oven of 180 degree Celsius for 15-20 minutes or until a skewer inserts into the centre comes out clean. Timing will depend on size of cupcake cups or muffin cups.
A simple recipe for all to try out. Take advantage of the seasonal produce and prepare something for your families. More muffins recipe will be designed and shared soon.
Hope you like the post today. Cheers and have nice day. Should there be any imperfections in my blog layout, bear with me and I am trying hard to rectify it. In the event that you are a follower of Guaishushu at http://kwgls.wordpress.com, please do follow this new blog Guaishushu1 at http://www.guaishushu1.com.
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