One of the things I love about Summer is the availability of fresh berries. With so much choice on offer, I look for different ways of including them in meals and snacks so we don’t end up thinking: Strawberries again! Not that I would probably get there, but variety is the spice of life, or so they say.
While digging through my collection of old Summer season recipe magazines, I was delighted to come across this little old favourite. As they are mini muffins, they aredainty in size and perfect for little hands, lunch boxes or picnics. Their texture is light and they stay fresh for up to 3 days when kept in an air tight container. Did you know you can freeze muffins? So why not make a double batch and pop half of the baked and cooled ones into a sealed freezer bag as they will store for up to 3 months in the freezer. You can add the frozen muffin to a lunch box and it will have defrosted nicely by the time you’re ready to eat it. Don’t microwave them to defrost them though, it’s best to let them thaw naturally or leave them in the fridge overnight. To freshen muffins, microwave the defrosted muffin (or one that is slightly past it’s freshest day) on Medium (50%) power in 30 second bursts until you’re happy with it.
This recipe suggests mixing up a bowl of chocolate ganache/fondue to dip the little muffins into – strawberries and chocolate…what could be better?
One last tip to take note of when preparing the mixture, be careful you don’t over-mix when combining the ingredients. It’s quite OK to leave it lumpy and bumpy as over-mixing results in a tough texture and a muffin with a flat top.
1¼ cups self-raising flour
¼ cup caster sugar
⅔ cup milk
1 egg, lightly beaten
45 g butter, melted
icing sugar to dust
For the Chocolate Sauce if you’re in the mood:
200 g dark eating chocolate, chopped
½ cup cream
- Preheat the oven to 180°C/160°C fan forced. Grease 2 x 12-hole mini muffin trays.
- Chop 6 of the strawberries finely and quarter the remainder.
- Sift the flour into a large bowl, add the sugar and stir to combine. Make a well in the centre. Combine the milk, egg and butter in a jug and pour into the well. Add finely chopped strawberries and stir until just combined, using a large metal spoon.
- Spoon the mixture into the prepared holes and top each with a quarter strawberry.
- Bake for 10 – 2 minutes or until a skewer inserted comes out clean. Allow to cool for a couple of minutes and then turn them out onto a wire rack to cool completely.
- For the sauce: Meanwhile, place the chocolate and cream in a medium heatproof bowl over a saucepan of simmering water (do not let the bowl touch the water). Stir for a few minutes until the chocolate has melted and the mixture is combined.
- Dust the muffins with icing sugar and serve with the chocolate sauce for dipping, alternatively, just eat them as they are.