Indulge yourself with some early-summer baking –then adapt the recipe to use raspberries, redcurrants & blueberries as they come into season
Makes 14 Muffins!
Ingredients
225g (8oz) plain flour
Enjoy more Kitchen Garden reading in the monthly magazine.
Click here to subscribe & save.
200g (7oz) caster sugar
1 tsp baking powder
Pinch of salt
200ml (7fl oz) milk
85ml (3fl oz) vegetable oil
1 egg
150g (5¼oz) strawberries, diced
50g (1¾oz) white chocolate chips
½ tsp vanilla extract
Method
1. Measure the flour, sugar, baking powder and salt into a bowl and mix them together.
2. Measure the milk and oil into a jug, add the egg, and mix them together.
3. Mix the wet ingredients into the dry ones, then stir in the strawberries, chocolate chips and vanilla extract. Don’t mix any longer than is necessary to combine everything.
4. Divide the mixture between 14 muffin cases, filling them to 1cm (½in) short of the top.
5. Put the muffins into the oven at 200°C/400°F/gas 6 for 20 minutes, or until they are firm and springy to the touch.
Enjoy more Kitchen Garden reading in the monthly magazine. Click here to subscribe.Sign-up to the Kitchen Garden Magazine Newsletter
Enter your e-mail address below to see a free digital back issue of Kitchen Garden Magazine and get regular updates straight to your inbox…
You can unsubscribe at any time.
About the Author
- The Cottage Garden Society ‘Grow In Pots’ For The Malvern Show 9-12 May - 12th April 2024
- Arundel Castle’s Tulip Festival returns - 7th February 2024
- FREE TREES FOR SCHOOLS - 4th January 2024