Friday, 3 June 2011

Strawberry muffins with almond crumble

Strawberries are the best at this time of year, sweet and juicy ! They are my favourites fruits I love them for breakfast, with natural yoghurt and bran flakes, and they are perfect for a dessert. That is why I wanted to put them into muffins too. I found interesting recipe on this web site. 
I liked this recipe in particular as the muffins have almond topping. I have to say that I was a little bit disappointed when the muffins were ready. The strawberries just melt down in the cake and it was difficult to take the muffins out of the paper cases when they were freshly baked. Although they were tasty. 

Ingredients for 10 muffins:
  • 150g flour
  • 60g muscovado sugar
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • pinch of salt
  • 1 egg
  • 50 ml canola oil
  • 150 ml milk
  • 150g diced strawberries
For crumble topping:
  • 50g ground almonds
  • 10g butter
  • 2 tbsp sugar
Preheat the oven to 180C. Line muffin tin with paper cases.

In a small bowl put the almonds, butter and sugar. Mix this ingredients with your fingers till you receive crumbly texture.
Dice the strawberries.
In a big bowl sift the flour, sugar, baking powder, soda and salt mix them together. In separate bowl put the oil, milk and egg and whisk them. Pour wet ingredients mixture into dry one. Combine together all ingredients. Gently fold in the strawberries. Spoon the batter into paper cases. Sprinkle each muffin top with almond mixture prepared earlier. Bake for 25 min. Cool them down on wire rack. If you can resist, keep them till next day as they taste better on the next day.

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