Well after sticking its head above the parapet yesterday, today the sun has now deserted us. Once again it has been chilly, grey and rather miserable – so to cheer us up I’ve taken “time out breaks” from working on the computer to rustle up some comfort food in the kitchen! For elevenses we had strawberry muffins (my special light version) followed by Tuscan bean soup and multi grain rolls for lunch. Working from home doesn’t get much better than this. A recipe for my strawberry muffins follows after the photos.
Strawberry Muffin Recipe
Ingredients
300 g plain flour
1 tablespoon of baking powder
Pinch of salt
1 egg
80 g sugar
100 ml of semi skimmed milk
2 tablespoons of low fat Greek yogurt
100 melted low fat margarine
1 teaspoon of vanilla essence
300g of chopped fresh strawberries
Start by filling a 12 holed muffin tray with cases. Put the low fat margarine in a bowl and melt gently in a microwave. Take out and allow to cool a little. Weigh out the flour and add the salt and baking powder and sift once. Add the egg, milk, yogurt, vanilla essence and sugar to the melted margarine and mix well then add the chopped strawberries and mix briefly again. Sift in the flour and fold into the wet ingredients – do not over stir. Spoon the mixture equally into the muffin cases and bake for 15-20 minutes at 200 C or gas mark 6 until golden. Once cooked allow to cool slightly before scoffing with a beverage of your choice!
