I was trying to think of ideas that would appeal to my grandchildren incorporating fruits. I had the idea for these little beauties, they are so tasty and simple to make. Do make sure you freeze the strawberries beforehand as this helps to prevent them from breaking down and making the muffins too wet. You can also measure out all of the ingredients the night before, cover the dry ingredients in bowl with a clean tea-towel and the pop the wet ingredients in a cling-filmed jug into the fridge and just fold together in the morning for a super quick bake.
10 Large strawberries
190g S/R flour
1/2 tsp baking powder
1 tbsp of strawberry or banana milkshake powder (optional)
110g caster sugar
1 banana mashed
1 tsp vanilla extract
60g melted butter
Toppings Preheat the oven to 170ºC/gas mark 3
60g plain flour
20g Caster sugar
You will also need a 12-hole muffin tin lined with 9 paper cases
Preheat the oven to 170ºC/gas mark 3
De-stalk and dice the strawberries into small pieces, freeze on a lined baking sheet until frozen solid.
Combine the flour, baking powder, milkshake powder and caster sugar in a large bowl and make a well in the centre.
In a jug, whisk together the melted butter, egg, vanilla and milk.
Add the banana and two thirds of the frozen strawberry pieces and wet ingredients into the well in the dry ingredients and fold together using a large metal spoon until just combined. Do not overwork the batter as the muffins will become tough and heavy.
Rub together the topping ingredients until you have a sandy consistency.
Divide the batter between the muffin cases and sprinkle each one with the topping and the remaining strawberry pieces. Bake on the middle shelf of the preheated oven for 30-35 minutes until well risen, golden brown and a skewer inserted into the middle of a muffin comes out clean.
Cool completely on a wire rack before serving.
*Best eaten on the day of baking
*I can't remember where I got these cases, but Lakeland sell something very similar HERE