Indulgent Strawberry Breakfast Muffin Recipe – 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 overflowed 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.
Perfect for breakfast or brunch. These breakfast muffins are Freezable and can be servede Cold or Hot
- 250 g strawberries hulled and chopped into chunks
- 100 g soft brown sugar
- 100 g white chocolate Chopped into small chunks
- 80 ml coconut oil melted in the microwave if necessary
- 1/2 teaspoon vanilla paste
- 250 ml zero fat Greek yoghurt
- 120 g crushed Weetabix
- 130 g plain flour
- 1 teaspoon bicarbonate of soda
- 1 Large egg
- flour for dusting the chopped strawberries
Preheat the oven to 180c
Dust the strawberries with a tablespoon or so of plain flour and put to one side
Step 3 Beat the egg and the sugar together, then add the oil, vanilla paste and yoghurt. Mix well
Mix the flour, Weetabix and bicarbonate in a separate bowl, then fold into the egg and sugar mixture
Fold through the strawberries and chocolate
Line a muffin tin with cases and fill each case to level with the top.
Put the muffin tin in the oven and cook for 20 - 25 minutes
Once the muffins are cooked through (test with a fork), remove the tin and allow to cool for 10 minutes before putting the muffins onto a cooling rack
Once cool, freeze any you don't intend to eat within the next 48 hours
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 at all…
Why not pin this recipe and save it to try for yourself!