We had these for breakfast this morning, so I thought I'd share the recipe with you. The garden is full of wild strawberries at the moment - mostly the tiny alpine variety, but also some that are bigger fruited, ripe when pale pink with red pips and with a lovely fragrant taste.
225g (8oz) plain flour
2 tsp baking power
1/2 tsp bicarbonate of soda
grated rind of 1 orange
100g (4oz) melted butter (or same weight of sunflower oil)
100g (4oz) caster sugar
1 large egg
the juice of the orange topped up to 125ml (4 fl oz) with milk
approx 1 big handful of wild strawberries or chopped ordinary strawberries (or other berries).
- Combine all the dry ingredients. Whisk them with a fork to get some air into the mixture.
- Combine all the wet ingredients, then add with the strawberries to the dry ingredients.
- Stir briefly to make a lumpy batter, then spoon into muffin cases and bake at Gas 5 (180 deg C) for 10 to 15 minutes.
Eat while still warm!