Strawberry Muffins with Jubilee Strawberries

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.

This is the first time we have made muffins, and what better fruit to use than Jubilee strawberries?

Ingredients

2 cups diced fresh jubilee strawberries

375g flour

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

3 eggs

250ml unsalted butter

Method

Preheat the oven to 220 C

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 and 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 halfway full and baked in the oven for 25 minutes.

They were delicious.