I think it takes a whole lot of will power to resist the temptation of good bargains. That’s why whenever I go shopping, especially grocery shopping, preparing a shopping list is always a good idea – for me anyway.
Walking into a grocery store with big “sale” signs adhering to the windows is always a bad sign – knowingly, I’ll end up with bucket loads of stuffs that are not on my list. I mean who can resist deals like buy 1 get 1 free, buy 2 get 1 free, buy 2 for x dollars… right? And yes, having studied a course in marketing still doesn’t stop me from falling prey to psychological pricing. I should’ve known better.
When I saw 2 punnets of strawberries selling for $5, overpowered by my adrenaline instead of my shopping list, I gave in. My rationale is there’s no harm in storing more fruits in the fridge. After all I choose fruits over vegetables any day.
When I got home, I’ve realised that I’ve gone overzealous with the purchase of strawberries. To avoid unnecessary wastage, I’ve kept some for straight consumption, freeze some (perfect for making smoothies & crumble later) and the rest for muffins.
This muffin recipe is found at the back of The Healthy Baker’s self raising flour container. Originally meant for raspberry crunch muffins, the price of raspberry can be quite expensive over in Australia – about $5 to $6 for a small punnet! So whenever I came across recipes with raspberries, I tend to substitute them with strawberries. Not quite the same thing but they are pretty close in my book.
Strawberry Crunch Muffins
(tweaked slightly from Holly’s raspberry crunch muffins recipe)
As it was a spontaneous baking, I have replaced buttermillk with yoghurt. I suspect because of the switch, the batter became slightly dry. So I have added about 2 tbsps of milk just before adding the chopped strawberries.
For the topping, I have traded rolled oats for almond flakes for better crunch. Dessicated coconut makes a nice alternative too .
Makes about 16 medium sized muffins
2 1/2 cups self-raising flour
1 cup brown sugar
100g butter, melted
1 cup yoghurt
2 tbsps milk
2 tsp vanilla extract
150g fresh strawberries
1 tbsp butter
2 tbsp self raising flour
2 tbsps demerera sugar
1 tbsp almond flakes
1. Preheat oven to 190 degrees celsius.
2. Grease a 12 hole (cup) muffin pan.
3. In a medium sized bowl, place eggs, butter, yoghurt and vanilla extract. Whisk to combine.
4. Sift in flour and brown sugar into the batter and stir until just combined.
5. Gently stir in chopped strawberries.
6. Divide mixture among holes of prepared pan.
7. Sprinkle topping (method below) over muffins before baking.
8. Bake muffins for about 20-25 minutes. Let the muffins stand in pan for 10 minutes before turning onto a wire rack.
1. Rub butter into flour and stir in sugar and almond flakes.
2. Sprinkle over muffins before baking.