Back to school means back to baking lunchbox treats. I had a mind to make muffins and as I was browsing the kitchen for ideas, I found a tub of double cream in the fridge that I’d bought for another project but hadn’t used. Waste not, want not!
These strawberry and cream muffins are rich and flavourful, and so soft and moist! For me, texture is the deal-breaker for muffins – they should not feel like hard work to eat! I’m pleased to say these are not hard work at all, either to make or to eat 🙂 They don’t require an electric mixer, just a couple of bowls and a whisk.
250g (2 cups) all-purpose (plain) flour
2 1/2 tsp baking powder
1/2 tsp salt
50g (1/4 cup) granulated (white) sugar
250ml (1 cup) double cream
1 tsp vanilla extract
80ml (1/3 cup) light olive oil (or sunflower oil)
2 large eggs
120ml (1/2 cup) strawberry jam
Preheat the oven to 200°C (390°F). Grease a 12-hole muffin pan with vegetable oil or line with paper liners.
Stir jam until very smooth, microwaving for a few seconds if necessary – you want it quite thin. Set aside.
In one bowl, whisk together flour, baking powder and salt.
In a second bowl, whisk together cream, sugar, vanilla, oil and eggs, in that order.
Add dry ingredients to wet ingredients and stir just enough to combine, only until moistened. Swirl through strawberry jam, just until there are no big clumps of jam but it’s not entirely combined.
Spoon batter into the muffin cups. Bake in centre of oven for 22 minutes, until deep golden and a toothpick inserted in the centre comes out with just a few small crumbs.
Remove to a wire rack to cool.