Did you know there are 30 home-grown varieties of strawberries?
Driscoll Jubilee strawberries are one of the best strawberries I have ever tried. They are so much sweeter and much more flavoursome than your average supermarket strawberry. Juicy, fresh and full of flavour, they have a succulent rich flesh, mouth-watering taste and distinctive fresh aroma of this perfect ruby coloured, heart-shaped strawberry.
We love strawberries in this house and have a punnet available in the fridge at all times - they are perfect for snacking on, and great for baking - or sprucing up a salad with.
We were invited to review the beautiful Driscoll Jubilee Strawberries. We were sent a whole crate full of punnets of strawberries - we took a couple on some picnics and the rest we used to bake with.
When I asked the kids what they wanted to bake using the strawberries, they said muffins.
This is the first time we have made muffins, and what better fruit to use than Jubilee strawberries.
2 cups diced fresh jubilee strawberries
1 of tablespoon baking powder
1/2 a teaspoon of bicarbonate of soda
10oz caster sugar
1/2 teaspoon of salt
1/2 tablespoons of ground cinnamon
310ml of milk
250ml unsalted butter
Preheat the oven to
Melt the butter.
Sift the flour, then mix with the baking powder, bicarbonate of soda, salt, and cinnamon in a large bowl. Stir until all the ingredients are combined.
Make a well in the middle of the mix add the milk, eggs, and melted butter. Stir well until fully combined. Make sure not to over mix as it is fine for the batter to be slightly lumpy.
Add the diced strawberries and caster sugar into the batter and stir gently - be kind to the mix.
I then scooped the mix into the muffin cups, about half way full and baked in the oven for 25 minutes.
They were delicious.