It's Saturday and a great day to share this super easy muffin recipe. If you get cracking, you could even have them for breakfast!
So, who out there is still snowed under? I can honestly say, we are finally feeling the warmth of spring and I am not complaining. I know when the temperatures soar to 40 in a few months, I will probably be singing a different tune. But for the moment, I am enjoying all that the warm sunshine has to offer.
And as the temperatures start to heat up, I usually move out of the kitchen and onto the patio. You see, I don't have the joy or pleasure of that new fangled technology called air conditioning. After 21 years of living on the edge of endless sunshine, I have kind of gotten used to it. Mind you, after the winter we have had, it is hard to imagine endless sunshine. But I am hopeful.
So keep your eyes open for lots of spring fresh recipes coming your way. I might even break out the ice cream maker! Just to touch on that for a second, who makes their own ice cream? And next, who makes it with success? Two different questions, right?
Well, a few years ago I decided to buy myself an ice cream maker. Nothing fancy or expensive because I wasn't about to start selling cones on the side of the road or anything like that. I thought it would be fun. Plus I had not long started on the food blog, and I thought it would be a great addition. Me knowing how to make ice cream and all. FYI, I had no clue. Zero.
But, like everything culinary, I love to learn. I like to know how things work and try and fail as many times as I can handle before I eventually cave in and give up. That's when I need the biggest chocolate bar going by the way.
So, I did get my ice cream maker. And it was pretty cute. Looked like something out of a 1950s soda shop. If looks were anything to go on, it was winner.
I got it home and because I lack patience and want instant gratification, I wanted to make the ice cream straight away. This was going to be easy. Ummmm.
First thing the instructions said was to freeze the bowl overnight? Okay, I was already disappointed. I had to wait till tomorrow??? So, I reluctantly placed my little ice cream bowl in the freezer and went in search of a recipe.
I was so confused and overwhelmed. I thought this was going to be easy, anything but. However, I eventually came across a Jamie Oliver recipe for chocolate ice cream. My kids liked chocolate, so that was the way forward. Something like 24 hours later, we had ice cream. It was pretty darn tasty, but Baskin Robins is just down the road so that was where I headed after my lack of patience and the whole waiting 24 hours thing.
All that aside, this spring I am determined to break into that ice cream maker at least one more time. Stand by.
This is such an easy and basic muffin recipe, so there isn't too much to elaborate on really. Again, watch the baking time. I baked these for 15 minutes and they were perfect. But we all need to know our ovens to get the best out of baking. Make sure you don't overbake them, or they will most likely turn out a bit on the dry side.
It really is a lovely muffin and they even freeze well. When I made them a while ago, I put them in the freezer to resist myself from eating them. Not that it really helped..ha! I just let them defrost naturally and they were perfectly fresh. I am sure you could put them in the microwave if that works for you as well.
Okay, friends have a wonderful Saturday and happy baking!
Strawberry & Almond Muffins
Makes 12 / Prep time: 10 minutes / Bake time: 15 minutes
1 1/2 Cups/185 grams of flour
1/2 Cup/100 grams sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 Cup/125 grams butter at room temperature
2 large eggs
2 teaspoons of vanilla extract
1/2 Cup/120 ml Natural yoghurt
1/2 Cup/70 grams almonds, chopped
1 Cup/200 grams fresh strawberries, chopped
Preheat oven to 350 degrees F. Grease or line 12 muffin tins.
In a medium sized bowl sift together the flour, baking powder and the salt.
In a large mixing bowl cream the butter and sugar. After the mixture is pale and fluffy, add the eggs one at a time mixing until they are incorporated into the batter. Whisk in the vanilla.
Next, add half the flour to the batter and stir in gently. Then add the yoghurt and mix in the remaining flour. Once it is all incorporated, and the strawberries & almonds. Reserving a few almonds for the top. Stir to combine.
Pour batter into your prepared muffins tins and top with remaining almonds and bake anywhere from 15 - 20 minutes. Insert a toothpick in the centre and when just a few crumbs come off, it is done. Remove from oven and place on a wire rack to cool for just a few minutes. Remove from pan after about 5 minutes and let it cool for a further few minutes. These can be served straight away. Will keep for a few days in an airtight container.
Click the downloadable link below to print the recipe!
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