Last night Winter officially came to an end, and today is the first day of SPRING!  Spring is my favourite season, can you tell?  Everything seems fresh, the sun is out but it’s not too hot to enjoy, and flowers start blooming (hello hay fever, but who cares?).  Yesterday I could smell the distinct scent of Jasmine as I opened my front door and the breeze came down the front hall.  I love it.

Strawberries were finally on special this week, and WE LOVE STRAWBERRIES!  I could tell they weren’t going to last long, but strawberries freeze well, and we haven’t used them in our baking for a while.  .

This is just a reduced-sugar version of our Strawberry Bread Recipe.  Two cups of sugar seemed unnecessary to me,  so I thought I would try baking it using only one cup, and there is no difference.  The muffins still have a lovely, sweet flavour with a hint of vanilla.  It is the first time I have made it in muffin cups, and they turned out beautifully, making 16.

Strawberry Muffins

INGREDIENTS:

3 cups S.R. flour

1 tsp. baking soda

1 tsp. salt

2 tsp. ground cinnamon

2 tsp. vanilla

1 cup sugar

2 1/2 cups sliced strawberries

4 eggs, beaten

1 cup cooking oil

METHOD:

Mix it all up – by hand.

Add the berries last.

Bake at 180C in muffin papers  until top is golden and a skewer comes out clean.