Strawberry Muffins (with a touch o’ Balsamic)

Who doesn’t love strawberries! And now that it’s December… they’re here… in season and I am overjoyed.

Gorgeous aren’t they?

So I saw these delicious mouthfuls of goodness sitting on the shelf at the supermarket just waiting for someone to pick ’em up, take ’em home and make ’em into something scrumptious. And I figured why not go the muffin way… especially since my evening coffee was turning into a drag without a suitable accompaniment.

So the strawberries were sliced and diced and married with balsamic vinegar and sugar… what else??…

(before adding in 1/4 teaspoonfuls of both clove and nutmeg powder… for the extra zing)… and allowing the fruit to macerate for about an hour.

Then butter met sugar, met an egg, whipped up with 3/4 cup of low-fat milk (you can also use buttermilk)…

… before the vanilla extract found its way in… not much, a 1/2 teaspoon should do nicely.

Wet ingredients… all done… Check!

Now in a separate bowl flour and baking powder were sieved together with a pinch of salt… before the wet ingredients were added in.

Care should be taken to not over-mix the batter… fold… fold… fold…

Then swiftly add in the macerated strawberries, folding them into the batter with deft strokes of the spatula.

Spooning the batter into paper-cup lined muffin trays and dusting the tops with a blend of icing sugar, cinnamon and nutmeg.

Before baking them in a 200 degrees C pre-heated oven, for about 20 – 25 minutes, or till a toothpick inserted into the centre of a muffin comes out clean.

Remove the muffins from the oven onto a cooking rack and dust the tops again with the sugar, cinnamon and nutmeg blend… just to give it that feeling of Christmas… (We could do with some snow in Mumbai for a change).

Fix yourself a nice big mug of coffee…

…and dig in…

Enjoy!

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Spring Onion, Double Cheddar and Bacon

Okay I’ll admit that I’m a bit partial to muffins… They are versatile, playing their role as hunger pang fillers and meals in a bite… depending on how hungry you are. And then there’s the clincher – they can be both sweet and savoury.

What gives ehh!

Which means that you can pack these mini mouthfuls of wholesome goodness with just about anything you like. I personally tend to be more partial to savoury muffins and well… the proof is in the picture…

Spring Onion, Double Cheddar and Bacon MuffinsEnjoy!