Indulgent Strawberry Breakfast Muffins – Perfect for a Lazy Brunch:
Summer brings with it a fragrance all its own. The heady scent of jasmine and roses, ripening berries and freshly mown grass, magnified by the warmth of the sun. Growing up in rural Norfolk, the aroma of ripe strawberries always heralded the start of Summer for me. And, those bowls of luscious red fruits freshly picked from the garden were one of my favourite flavours of Summer too. Served with just a little fresh cream and sugar. Or, as my Father always did, sprinkled with a bit of freshly milled black pepper, something he claimed brought out the flavour. Preferably eaten al fresco, sitting under a tree in the garden. That’s my memory of Summer. Our fridge was always full with bowls of fruits and we could really have done with one of those American style fridge freezers you can buy these days. Instead, my Mother would make jam, in vast quantities which would last us through the year. By the end of Summer she’d start to give away her produce in some vain attempt at avoiding yet another shelf of vintage jams in the larder. Is there such a thing as vintage jam?
Now, I have an allergy to those sweet red berries and if I dare eat one raw I turn into a very itchy strawberry myself…a red rash from my chin to my toes. Cooked seems to be fine – and luckily there are plenty of ways to use cooked strawberries in summer desserts and bakes. So, when Beko asked me to share a favourite strawberry recipe, it had to be something I could eat. There are plenty more ideas on their own site for those who don’t have what must be one of the most annoying allergies out there. And, although I’ve tried various muffin recipes before, I wanted to make something that wasn’t TOO sweet. The idea of adding weetabix was one I came across on Elizabeth”s Kitchen Diary – I’ve used a different muffin batter base because I like the piquancy of yoghurt in a breakfast muffin. Especially if I’m going to be using strawberries and chocolate.
These strawberry breakfast muffins with a little white chocolate are the perfect way to start the weekend. Strong black coffee and a breakfast muffin – in bed or sitting out on in the garden in the fresh morning sunshine. Delicious.
They take about 15 minutes to make up and then 20 minutes to bake. But, cook them in advance, freeze them and just take enough out for breakfast. You can pop them in the microwave for 30 seconds and they’ll defrost and come out warm though and oven fresh
I’ve used white chocolate here, but you could substitute chopped nuts or even more berries if you prefer something a little less sweet at breakfast time. And, the addition of a crumbled weetabix gives the muffin extra fibre. Granola would make a good alternative or even some toasted oats.
Best of all, they fill the kitchen with the scent of summer while they are cooking – a sweet strawberry fragrance that makes it almost impossible not to try one when they first come out of the oven. Even if it isn’t technically breakfast time at all…
Disclosure: This post was sponsored by Beko, who challenged me to share my favourite strawberry recipe.