Origin of dish:
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Type of cooking:
Preparation time: 20 minutes
Cooking time: 20 minutes
Ingredients (Make 12 muffins) :
-75g unsalted butter, softenedMethod: Preheat the oven to 180C / 350F / Gas mark 4.
-50g caster sugar
-75g wholemeal flour
-1 tsp baking powder
-125g strawberries or raspberries, pureed (reserve a few whole berries)
-50g finely chopped walnuts
-porridge oats, to sprinkle
Line a mini muffin tin with paper cake cases. Cream together the butter and sugar in a large bowl until light and fluffy.
Add the egg and stir in well to combine. Sift in the flour and baking powder and stir again. Finally, stir in the pureed strawberry or raspberries and the raisins, then the walnuts (if using).
Divide the mixture between the cake cases, filling each about three-quarters full so that the muffins have room to rise. Sprinkle a few porridge oats over each muffin.
Bake for 20 minutes until the muffins are firm to the touch and golden brown on top.
Cool them on a wire rack before serving. They will keep in an airtight container for up to three days.