Strawberries - Whether fresh, frozen or canned, they are a favorite of many. I don't mind having strawberries in whatever I consume. However, my husband will always be the bigger strawberry fan between the two of us. Since he is also a huge fan of muffins, I decided to combine his love for strawberries and his love for muffins in one. Thus, my strawberry swirl muffins were born. How did I make them? Here's how.
RECIPE NAME: STRAWBERRY SWIRL MUFFINS
YIELD: 14-16 medium sized muffins
PREP TIME: 10-15 mins
BAKING TIME: 25-30 mins
BAKING TEMPERATURE: 180-200 C
INGREDIENTS:
DRY INGREDIENTS:
2 cups all purpose flour
1/2 cup brown sugar
1/2 tsp baking powder
1/4 tsp iodized salt
WET INGREDIENTS:
2 whole eggs
1 cup milk (evaporated or fresh)
1/4 cup vegetable or canola oil
1 tsp vanilla
1/2 cup strawberry jam (I used Clara Ole)
1/4 cup blueberry jam (I used Clara Ole)
1/2 cup chopped frozen strawberries (Leave some for topping your muffins before baking)
PROCEDURE:
1. Preheat oven at 180-200 C for 10 minutes.
2. In a bowl, sift flour, sugar, baking powder and iodized salt. Mix until well incorporated.
3. In a different bowl, break eggs & whisk until the yolk is fully beaten with the white. Add milk, oil, jams & chopped frozen strawberries. Mix until well incorporated.
4. Add dry mixture to wet ingredients. Mix until all the dry ingredients are well incorporated to the wet ingredients to form a wet batter. DO NOT OVERMIX as overmixing will make the muffins hard.
5. Prepare muffin tray. If using liner, no need to brush/spray with oil or butter. If not using liner, best to brush/spray with oil or butter to avoid sticking. Scoop batter evenly on each cavity. Top with frozen strawberries. Make sure to add the syrup on top before using a toothpick to swirl the syrup on top of the batter to get the reddish swirl effect.
6. Bake for 25-30 minutes or until inserted toothpick comes clean.
NOTE: Fresh strawberries can be used in this recipe but you will not be able to get the same reddish swirl result. If using fresh strawberries, use strawberry jam as a topping to get your desired swirl effect.
RECIPE NAME: STRAWBERRY SWIRL MUFFINS
YIELD: 14-16 medium sized muffins
PREP TIME: 10-15 mins
BAKING TIME: 25-30 mins
BAKING TEMPERATURE: 180-200 C
INGREDIENTS:
DRY INGREDIENTS:
2 cups all purpose flour
1/2 cup brown sugar
1/2 tsp baking powder
1/4 tsp iodized salt
WET INGREDIENTS:
2 whole eggs
1 cup milk (evaporated or fresh)
1/4 cup vegetable or canola oil
1 tsp vanilla
1/2 cup strawberry jam (I used Clara Ole)
1/4 cup blueberry jam (I used Clara Ole)
1/2 cup chopped frozen strawberries (Leave some for topping your muffins before baking)
PROCEDURE:
1. Preheat oven at 180-200 C for 10 minutes.
2. In a bowl, sift flour, sugar, baking powder and iodized salt. Mix until well incorporated.
3. In a different bowl, break eggs & whisk until the yolk is fully beaten with the white. Add milk, oil, jams & chopped frozen strawberries. Mix until well incorporated.
4. Add dry mixture to wet ingredients. Mix until all the dry ingredients are well incorporated to the wet ingredients to form a wet batter. DO NOT OVERMIX as overmixing will make the muffins hard.
5. Prepare muffin tray. If using liner, no need to brush/spray with oil or butter. If not using liner, best to brush/spray with oil or butter to avoid sticking. Scoop batter evenly on each cavity. Top with frozen strawberries. Make sure to add the syrup on top before using a toothpick to swirl the syrup on top of the batter to get the reddish swirl effect.
6. Bake for 25-30 minutes or until inserted toothpick comes clean.
NOTE: Fresh strawberries can be used in this recipe but you will not be able to get the same reddish swirl result. If using fresh strawberries, use strawberry jam as a topping to get your desired swirl effect.
