I went to the supermarket the other day and was greeted by the glorious sight of huge punnets of strawberries for $1.50. Was I back in California? Was this the bizarro world? Shocked, I managed to shovel as many punnets as I could into the pram and headed to the checkout before someone told me this was a mean joke. I then went home and rang everyone I’ve ever met to tell them about the magically cheap and delicious strawberries.
However, the next day I realised I had a kitchen full of rapidly aging strawberries and a child who was not prepared to eat any more. (This was apparent when I offered her one and she threw it back at my head.)
What to do?
I tweaked a basic recipe from taste.com.au and added my own twists.
- 3 cups self-raising flour
- 1 1/2 cups milk
- 1 egg, lightly beaten
- 90g butter, melted
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1 large banana, mashed
- Half a punnet of strawberries, chopped.
Preheat oven to 180°C. Lightly grease a 12-hole non-stick muffin pan. (I had enough mixture left over for a small loaf too!)
Sift flour into a large bowl. Add brown sugar and cinnamon and stir to combine. Make a well in the centre. Combine milk, egg and butter in a separate dish. Add mashed banana and strawberries with the milk mixture. Pour milk mixture into the well. Stir until just combined.
Spoon mixture into muffin holes until three-quarters full. Bake for 20 minutes or until a skewer inserted into the centre comes out clean. Cool and devour.
*Use light milk.
*Use canola spread instead of butter. Or use yoghurt instead of butter and egg.
*Use wholemeal flour.
*Skip the brown sugar and try stevia.
I only have one photo as two people ate them all and left me one, to eat on a suction plate. It was delicious.