Not Just Another Muffin Recipe
I get excited at the arrival of fresh local strawberries. Whether I’m picking them from a farm or purchasing them at one of our local farmers’ market, I love how this seasonal delicacy signals the arrival of warmer weather and the promise of other abundant local produce. Strawberries can be enjoyed simply on their own but I love using them to elevate a wide range of culinary creations. Even ordinary muffins gain status with the addition of these ruby-red gems. This muffin recipe is one of my favourites. Cake-like in texture, these fragrant individual cakes can be plated and transformed into a delicious elegant dessert that will leave your guests with a long-lasting memory of summer.
- 2 cups all purpose flour
- 1⅛ cup sugar
- 3 tsp baking powder
- 3 large eggs
- 3 ounces vegetable oil
- ⅔ cup plain Greek yogurt
- 1½ cups thickly slicked strawberries (leave 12 slices to decorate)
- Zest of 1 lemon
- 2 tbsp lemon liqueur
Preheat oven to 350F. Line 12-cup muffin tin with liners. Set aside.
In large bowl, sift dry ingredients.
In smaller bowl, use fork to mix wet ingredients.
Add wet ingredients to dry, using fork to mix lightly.
When almost completely mixed, lightly fold in strawberries without mashing them.
Scoop mixture into muffin liners, filling until almost full. For a bigger muffin, fill only 10 muffin liners.
Top each muffin with one slice of strawberry.
Bake for about 30-35 minutes or until inserted toothpick comes out clean. Remove from oven and place each muffin on rack to finish cooling.
To serve as dessert:
Remove paper liner and quarter each muffin.
Arrange on serving plate, allowing quarters to lay on their sides.
Place one diagonal slice of banana between each quarter (Use 4 slices.)
Scoop chocolate ice cream in centre.
Drizzle with strawberry sauce.
Top with a dollop of lightly sweetened mascarpone cream.
Garnish with mint leaves.