How To show Baking Recipes Like A pro

I have been making many strawberry desserts lately as I have a lot of strawberries left over from making a Strawberry Jelly Heart cake for a gathering. There is simply this much strawberry one can eat. I added diced strawberries to my son's yogurt until he's sick of them, and he will not eat them entire because the strawberries were a bit of too tangy for his liking. Well, I ended up with so many extras that I do not know what to do with them! Usually I simply purchase one huge punnet and it can be sufficient for the cake, but Cold Storage had this promotion of $9.Ninety for 2 punnets (usual worth $5.90 per punnet), so I thought no harm shopping for two punnets. So I began searching for recipes online and tried just a few of them, just to use up the strawberries.

First up, Strawberry Muffins from Noob Cook. I made only 1/three of the recipe as I just wish to make a small batch (my freezer is already stuffed with a variety of baked goods), I additionally diminished the sugar by a third. A quite simple recipe that does not require mixer and simply done inside 30 mins.

The outcome? The muffin was tender and moist when heat, and I really like how the tangy strawberry bits balanced the sweetness of the muffin. My son liked it so much, he wanted a second one! Now I do know what to do with left over strawberries in future :)

Strawberry Muffin
(Makes 9 x 5cm muffin circumstances)

Ingredients
125g plain flour

1/3 tbsp baking powder

100g caster sugar

83g contemporary milk, room temperature

42g unsalted butter, melted and cooled to room temperature

- 1 massive egg

1/four tsp vanilla extract

6-7 strawberries, diced

Method
1. Sift flour and baking powder together. 4. Fold the diced strawberries into the mixture. Don't over combine as it'll end in a tough texture. 2. Mix milk, melted butter, egg and vanilla extract and stir effectively. Allow to relaxation for several minutes earlier than serving. Add sugar and combine till nicely incorporated. 6. Bake for 20 minutes in preheated oven of 200C (400F) or till slightly golden brown. 5. Spoon the batter into the muffin circumstances (every about 2/3 stuffed). 3. Add the wet elements (2) to the dry components (1) and fold gently till just incorporated.

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