Strawberry muffins from the weekend

1 Jun

Saturday in typical procrastinating fashion (I wonder if they have competitions where I could win money for being the best procrastinator – or would it be worst procrastinator), I went into a kitchen frenzy. I have already posted about the rhubarb cordial and apple crumble and last on the list are muffins.  Yes muffins. Again.

I have been trying to perfect some strawberry muffins.  A few  ago I whizzed up some aging strawberries and threw them into some muffins and they tasted quite good but not amazing. Today on try number three they were absolutely delicious (If I say so myself).  Moist with a little suprise squig of jam.  I do have to admit that the ‘baked’ photo is  a bit of a cheat because I added some strawberry jam to make it actually look like there was some in there.  However, a small teaspoon is really enough for the actual muffin itself.


  • 1 cup spelt flour
  • 1/2 cup wholewheat flour
  • 1/4 cup oat bran
  • 1/2 cup milled flax seed
  • 1/4 cup fruit sugar
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • pinch salt
  • 400 g strawberries (blended)
  • 2 eggs
  • 1 tsp vanilla essence
  • strawberry jam (I used a sugarless variety from Meridian Foods)


  • preheat oven to 180°C
  • combine all dry ingredients
  • combine all wet ingredients (except the strawberry jam) and stir into dry ingredients
  • oil a muffin tin and fill about 1/2 the cup (is that the right word?), spoon about a teaspoon or so of the strawberry jam and then cover with the remainder of the mix
  • bake for about 20 minutes

Makes about 12

Also, on Sunday I had a craving for some chocolate chip cookies from Have Cake, Will Travel and so tried this amazing recipe for just two so I wouldn’t scoff a whole bag of shopped bought ones.  Really yummy and totally sorted the craving.


2 Responses to “Strawberry muffins from the weekend”

  1. Jessica 1 June 2011 at 11:20 pm #

    I’ve never tried baking with spelt flour/wholewheat flour, but these look great! Did you find the texture was denser than plain flour muffins? (Not that this is necessarily a bad thing).

    • Michelle Y 3 June 2011 at 7:24 am #

      Hi Jessica.

      I generally only cook with wholegrain flours (I somehow think this makes a chocolate cookie alright). According to Kim Boyce (Good to the Grain) spelt has the following properties:
      – it can be substituted directly for whole-wheat or all purpose flour in most recipes
      – it is quite water-soluable and therefore when substituting you might need to add a bit more liquid
      – it has a soft and tender crumb

      I have generally found that it is great for replacement in muffin recipes as the flavour is just so much better than plain old flour. As Boyce says it is really soft so I wouldn’t say it is dense like wholewheat flour.

      In bread because it has a weaker gluten chain (or something like that) you don’t kneed it as long otherwise it breaks the gluten up and won’t rise properly. (Because of this gluten quality some gluten intolerant people are supposed to be able to eat it).

      Sometimes it does need some help rising but a little extra bicarb helps with this.

      Sorry that was a bit of a wordy response.

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