I was staring hard at it at its 8th minute and started to get a little disappointed when I saw it still flat. I wondered if it was because the muffins were shy to open up with me staring at them. Imagine how happy (and relieved) I was when I saw them all opened up when the oven beeped!
Baking is not about the recipes. It's about the steps one follows. After all, I realise it's more of a science.
Ingredients
185gm Butter
185gm Egg White (about 6)
190gm Plain Flour, sifted (if you like you can split them into 65gm Plain Flour + 125gm Almond Powder)
200hm Castor Sugar
10 medium sized Strawberries, chopped (best if it is a mix of sweet and sour)
Juice of 1 lemon (Optional)
Method
Preheat Oven at 190 degree celsius for 10 mins.
1. Melt the butter in a pan until it turns brow. Leave it to cool.
2. Beat the egg whites and sugar together until it becomes white, fluffy and white.
3. Pour the cooled down butter into the mix of egg+sugar and stir slowly as you pour.
4. Fold flour into batter, not folding for more than 10 seconds, and slowly. The lumps in the mix is normal. Do not attempt to flatten all of them out.
5. Pour batter into the muffin moulds in half and centre the chopped strawberries and complete the mould with other half. Put in oven for 15minutes.
6. Put chopped strawberries into pan and fry with castor sugar until it melts. Simmer until it thickens. Put to cool.
7. Once muffin is done, add the strawberry sauce on top of the muffin for decoration and that added taste!
Tips
1. Always blend with like textures first.
2. Keep all the ingredients of similar temperature - best at room temperature - when mixing
3. Do not open the oven midway while baking
Good luck!
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| Strawberry Muffin topped with Strawberry Sauce |
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