![[Hong Kong] Kau Kee Restaurant](http://www.noobcook.com/wp-content/gallery/recipes_reviews/thumbs/thumbs_p1020029_250.jpg "[Hong Kong] Kau Kee Restaurant")
![[Hong Kong] Yee Shun Milk Company](http://www.noobcook.com/wp-content/gallery/recipes_reviews/thumbs/thumbs_yeeshun_250.jpg "[Hong Kong] Yee Shun Milk Company")
![[Hong Kong] Mak’s Noodle](http://www.noobcook.com/wp-content/gallery/recipes_reviews/thumbs/thumbs_maksnoodle2_250.jpg "[Hong Kong] Mak’s Noodle")
Strawberry Muffins
Strawberry Muffins … bringing out the best in fresh strawberries
My wonderful neighbour gave me 2 punnets of organic strawberries the other day. They were the freshest strawberries I had ever seen, and I’m not sure if it had to do with them being organic, but there were none of the sourness that is typical with most strawberries I had tried. With such fresh ingredients at hand, I had to put them to good use or it will be a big waste.
Delicious & Pretty Strawberry Muffin
I chanced upon this simple strawberry muffin at nibbledish and I know that this is the perfect recipe to use for the strawberries – the recipe looks simple and I just know it will be good. I made minor changes to the recipe, and the end result did not disappoint – the muffins are absolutely delightful. I had some for tea break, and as for the extras, I froze them in ziplock bags and will toast them for a few minutes till they are warm whenever I want a muffin or two. Hope you will like this recipe too ^o^
Ingredients
(Makes about 30 small muffins)- 3 cups (375g) plain flour
- 3 eggs
- 1 tbsp baking powder
- 2 cups (450g) caster sugar
- 2 tsp vanilla essence/extract
- 1.5 cup diced strawberries
- 1 cup (250ml) milk
- 125 gms butter, cut to small pieces and melted at room temperatureupdated (13 Jan 2010): metric conversions for the above ingredients
updated (18 Jan 2010): corrected metric conversions for the above ingredients, thanks to commenter zyDirections
1. Sift flour, baking powder and sugar together, and mix well.
2. Add in milk, eggs, vanilla essence and butter and stir until just blended (and lumpy). Be careful not to over mix as it will result in a tough texture.
3. Fold in the diced strawberries into the mixture. Place baking cases in muffin tins. Spoon the mixture into the cases (each about 2/3 filled).
4. Bake for 20 minutes in preheated oven of 200C (400F) or until slightly golden brown. Allow to rest for several minutes before serving.
Before Baking
Variations
- Cranberries, Pecans & Orange Muffins
- Berry Nice Muffins
- Blueberry Muffins
|
Subscribe via rss or email or iGoogle. |
Be my friend @
♥ If you like this post, help me promote it via the following, thank you! ♥
{ 53 comments… read them below or add one }
I’m coming over soon. Leave some for me. I’ve never had strawberry muffins before. Save me some!
I want some too!!!! What a great close-up shot! :D
I tried making a berry muffin a while ago and it didn’t quite turn out… Those look fantastic though! My parents had a strawberry patch when I was a kid, it was the best.
Looks good! That’s what I do with my bakes too, then I won’t be over eat. :P
I have made raspberry, blackberry, blueberry muffins. The only one I haven’t made is strawberry muffins. Love the muffin paper cups, looks like they are from bakery shop. :)
Wow! Very nice! I’m going to try this recipe, sounds delicious :)
These look so delicious! And what pretty cups!
BEAUTIFUL! I adore the color of the muffins, and the light pink background you used….I feel a muffin craving coming on :up:
Very pretty muffins! I’m drooling over it already. :P
That’s so nice of your neighbours. I haven’t had strawberry muffins before, usually go for blueberry ones. Good idea to freeze them! I know what to do with the extra muffins next time. :D
lovely muffins, and i think its not easy to get sweet strawberries in sg. even the korean ones are not so sweet anymore :(
i love the pannetone paper cups u used! :D
hm…awesome shot! such clarity….. felt as though the muffins were right in front of me. i am sure the muffins tasted just as good!
I’ve made strawberry muffins before, and they smell OUT OF THIS WORLD! I can’t wait for strawberry season. they’re expensive in singapore, though. so sad.
Oh Willy they are lovely. Love the liners too, & am quite sad that we are seeing the fag end of our strawberries. I wish this had come a week before…will still keep an eye out to see if I get lucky one day! Gorgeous!! :up:
Your have a good neighbor who gives you organic strawberries. Wow! I miss picking my own organic strawberries in the US. You bring me memories….
Strawberries muffins–what a great idea! They look delicious!
Very lovely and delicious looking! i made some strawberry (banana) muffins recently, and you’re right – they’re fun to make and great to eat. cheers!
Thanks for the easy recipe! I’ve been looking for a good way to use up all of the yummy strawberries I picked up at the strawberry fair this weekend :-)
I love your muffin cup!! so pretty!!
Yum! Adorable cupcake liners, too!
These look and sound amazing! I love muffins, but we usually get pre-made packs…..your homemade ones would beat the “prepared mix” flavor by a long way!
Cute muffin cups and pretty pink background too. :XO:
my, these look so good. nothing beats organic ingredients at all… love your muffin cups :o)
This recipe looks awesome, this batch of muffin should taste very delicious!
Those strawberry muffins look so good!
Thanks everyone, appreciate all your lovely comments :)
I have not tried strawberry muffins too.
If there’s strawberries that are so nice and sweet, it will be gone before I can make anything out of it! ;-)
The korean ones are really nice and sweet. But I wonder if they are organic.
I’ve been wondering if they are organic too, they look so beautiful and on the pricey side.
Hi there,
I came across your food blog while looking for soup recipes during pregnancy and discovered so many other useful recipes here! I have a question about this recipe, can I use self-raising flour in place of plain flour (and omit the baking powder)? This is because I’ve got 3kgs of SR Flour and want to make use of it!
Thanks!
Hi Esther. I’m a beginner at baking as well. As far as I know, SR flour is used more for cupcakes. However, I think you can still try to use SR flour but lessen the baking powder. I don’t think the baking powder can be omitted totally.
hey there! chanced upon ur blog incidentally. and while clicking through ur recipes, i saw ur this very simple and easy to follow muffin recipe! i tried it out tgt with my fren today. and it turned out great! thanks! =) it actually inspired me to come up with many other flavours of muffin and try out different types of baked food! =)))
hi duckyolk, thanks for your kind words. Glad you like the recipe :-)
Hey hey it’s me again… I tried your strawberry muffins.. it was so good, I gave away the first batch to my neighbours… your mixture actually came up to around 36 muffins for me… and this was my virgin bake…
wow 36? That’s great! U use the smaller muffin cups? I’m glad you like the recipe, not bad for the first time! :-)
Hi! I just stumbled upon your site and I must tell you I am very impressed! The photos that accompany each recipe are stupendous..So glad I found you!! keep up the great recipes and thanks!!
Hi Mandy C, glad u like my site and thank you very much for your encouragement
Hi, i happened to pop into yr website, the food made me hungry …. can i know how much is 1 cup of flour u use in yr strawberry muffin? Normally i measure ingredients by grams or ml … many thanks …
hello kris, 3 cups is around
300g375g (see comment 41 and 42 below), you can also refer to this recipe where the same proportion of ingredients are used but halved (I have the measurements there in grams). Hope you like it!Hi
I’m very green in baking and found your recipe quite simple and easy. Would like to try out ASAP coz I bought strawberries yesterday. May I know how much is 2 cups custar sugar and 1 cup milk ? I used to measure ingredients by g/ml. I got strawberry essence, do I need to add as well ? Many thanks
Hi vincci, see my comment above yours, where I mentioned the proportions for the flour in grams. 1 cup milk is
200ml250ml (see comment 41 and 42 below). I’ll update my post too. It’s up to you whether you want to add the strawberry essence, maybe you can skip that since this is your first try, so that you know the original taste? Hope this helps. Feel free to let me know how you like it after you bake them :)Hi, wiffy
Many thanks for your prompt reply, can’t wait to give a try ^_^
there’s some inaccuracy in the cup to ml/gram measurements
1 cup of liquid is 250ml
1 cup plain flour is about 125g (unsifted)
1 cup castor sugar is about 225g
hi zy, thanks for your clarification.
after I see your figures, I measured the contents of my ingredients again and they are different from yours. I finally realised that all this time, I’ve been using a Japanese cup (versus a US cup). http://en.wikipedia.org/wiki/Cup_%28volume%29
I’m such a noob because I assumed that ‘cup’ is universal. I’ll try the recipe again based on the US cup measurements, maybe they will turn out even better. I’ll update the quantities again if necessary since the original recipe I based it on stated the ingredients in “cup” which I now assume is the US measurement. Luckily mine turn out quite all right but could have been better. Thanks again for your help!
hi wiffy,
i felt puzzled when i saw the conversions. haven come across a japanese cup yet. so far i have heard of the australian cup, US cup and the english cup.
australian cup – 250ml
us cup – 240ml/250ml (some sources state 240ml, some states 250ml)
english cup – 300ml
most recipes i come across use the 250ml cup.
For the butter ‘melted at room temperature’, i think you meant it to be ‘softened at room temperature’ ? melted at room temperature sounds like the butter will be oily and in liquid form or some ppl could read it as ‘melted and cooled to room temp’.
I like the pictures and layout of this blog. Great effort there!
cheers =]
I got my measuring cup from Daiso. The measurements (1 cup = 200ml) are the same as the cup that comes with my rice cooker, hence I thought that this is standard. I’m so noob :( Time to invest on a proper pyrex measuring cup.
I just made a batch of muffins based on the US measurements and they turn out much better http://www.flickr.com/photos/wiffygal/4284768950/ Thanks to you, or I may never have discovered the mistake, or discover it very much later. Thank you! :-)
hi wiffy,
I dont own any sets of measuring cup. Only have a measuring jug. Normally I find the conversions online and take the average figures in grams from various sources . All my baking sessions are done using weight measurements.
Looking at all the dishes you have whipped up, you arent really a noob. Pretty decent home cook I would say. When it comes to cooking, I have a lot more to learn. I am a real noob in cooking. Between cooking and baking, I engage in the later more often and enjoy it better.
Look forward to more kitchen adventures from you.
cheers =]
Yes from on, I think I’d stick to the weight measurements for more precision.
I find that baking is more difficult than cooking. So I’m sure if you can bake well, you can cook well too, hehe
Thanks again :)
Hi May I know where did you buy your muffin cups?
Hi heike, I bought them at Phoon Huat. They sell a lot of baking stuff there.
This delicious food seems so healthy, yum yum, can be eaten without guilt.
Hi,
As I do not have an Electric Mixer, can I use this same method to make Banana Muffins or Choco Chip Muffins?
Hi Juju, I think you can try! For bananas, you can use ripe ones and mashed them up. You may need to reduce sugar because bananas are sweet. For choc chip, I think I tried before, I added both choc chips and raisins. If you do attempt these variations, let me know how it went :)
Can margerine be used in place of butter?? x
Hi wiffy,
You say that this recipe will make 30 small muffins. Is the brown muffin cup a small size? What is the dimension of the cup?
{ 3 trackbacks }