Summer Muffins

The idea was to bake up some fruit filled muffins with the kids for a cookalong* last Friday.  I decided to go with strawberries and off I went and bought two 300g punnets of Keelings Irish strawberries.  That should be plenty you would think though I should really know better by now.
Innocent Strawberry Summer Muffin  The strawberries were soon discovered in the fridge and one punnet was savaged in under 60 seconds so I decided to hide the second lot.  On my return, half of that had also disappeared with no-one admitting responsibility but strawberry smeared gobs gave away the truth.  A rummage around uncovered  2 ‘innocent pure fruit smoothies – oranges, mangoes & pineapples’ lurking at the back of the fridge.  It was a cross between an ‘aha’ light-bulb moment and a lip-biting, finger-crossing, hope this works moment.
The kids’ idea of helping came in the shape of more strawberry testing and then the bowl licking until they took themselves off to the garden for a kick around while the muffins took shape.  Left with 150g of fresh strawberries I reserved them for adding at the end.  The raw muffin mix tasted delicious and all looked promising as they entered the oven.  In the end we had created delicious, virtuous, innocent strawberry summer muffins.
Innocent Summer Muffin Stack

Innocent Summer Muffins Test Panel

Taste Panel - Niall Kiely, Des Lee, Jason O'Connor, Eimear Kiely, Daire Kiely, Denny Kiely

Makes: 20
You will need:
200g unsalted butter
500g self-raising flour
2 tsp baking powder
200g caster sugar
4 eggs
2 x 180g innocent pure fruit smoothies (oranges, mangoes & pineapples)
150g fresh strawberries
Method:
Preheat the fan oven to 160C/Gas mark 4.
Line 2 muffin trays with paper cases.
Melt the butter in a saucepan (or bowl in microwave) and leave to cool a little.
Sift the flour and baking powder into a bowl and add in the caster sugar and mix well.
Lightly beat the eggs in a separate bowl.
Pour the innocent smoothies into the cooling butter along with the beaten eggs and mix well.
Make a well in the centre of the flour and pour in the smoothie mixture and mix well.
Fill the muffin cases with the muffin mixture.  Chop up the fresh strawberries and press them in on top of the muffins.
Bake for 20 minutes until risen.
Remove from muffin tray and cool on a wire cake rack.
Enjoy.
*The Irish Foodies Cookalongs are a monthly event hosted on facebook.
Til next time, Sheila.

4 thoughts on “Summer Muffins

  1. Joanne says:

    They should delish Sheila – might try that out this weekend. Must try and find a substitute for innocent smoothies – bit restricted in terms of choice down here in the stix 🙂

  2. nessa robins says:

    What a great idea Sheila to use the smoothie – they are so thick they would be perfect in a bun mixture. Mine really don’t like fruit pieces in their muffins so this would be an ideal substitute!! Thanks.

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