Strawberry muffins
- 250g strawberries
- 200g 00 flour, sifted – refer to note in step 2
- 100g white sugar
- ½ sachet (8g) of Italian baking powder, sifted (such as lievito bertolini)
- 80g strawberry or vanilla yoghurt
- 100g margarine, melted
- 1 egg
- 40ml milk
- Zest of 1 orange
- Juice of ½ orange
- Pinch salt
Requires: Muffin pan lined with 8 large muffin cases
Preheat oven to 180°C conventional oven (356° Fahrenheit/Gas 4). Line a muffin pan with 8 large paper cases.
Chop the strawberries into small pieces. In a small bowl toss ½ of the strawberries with 2 tablespoons of the flour. This will keep them from sinking to the bottom. In a medium sized bowl combine the dry ingredients – remaining flour, sugar, baking powder and a pinch of salt. In a separate bowl, use a wooden spoon to mix the yoghurt, melted margarine, egg, milk, orange zest and juice until just combined.
Note: 00 is a powder-fine Italian type of flour. It is made from soft wheat varieties and is frequently used in Italian desserts and pastas. 00 flour is available in most supermarkets, Italian food stores and gourmet delicatessens.
Use the wooden spoon to stir the dry ingredients, one tablespoon at a time into the liquid mixture until well combined. Add the flour coated strawberries to the muffin mixture. Spoon the muffin mixture into the cases. Top the muffins using the remaining chopped strawberries.
Bake for 20-25 minutes or until a skewer inserted in centre comes out clean – buon appetito.
