Strawberries and cream muffins
Makes 12 large or 15 medium muffins
Ingredients
6 cups self-raising flour
2½ cups sugar
250g fresh strawberries cut into bite-size pieces
3 eggs
1½ cups milk
¾ cup unsweetened natural yoghurt
1 tsp vanilla extract
100g mascarpone or cream cheese
1 orange, zest only
Method
Heat oven to 190degC.
Grease muffin tins with butter or spray oil.
Put the flour and sugar together in a large bowl and mix to combine, add the strawberries and combine.
In another bowl whisk together the wet ingredients: eggs, milk, yoghurt and vanilla.
Finally, combine the mascarpone and orange zest and mix to combine, set aside.
Add the wet ingredients to the dry and mix gently together until just combined.
Spoon enough of the muffin batter neatly into the tins so they are half full. Add a teaspoon of the mascarpone mixture to the centre of the mixture, then cover with more muffin mixture. The mixture should fill the muffin tin three-quarters full.
Bake for about 20min or until the muffin centre springs back when lightly touched.
Cool in tin for 5min before removing. Dust with icing sugar and enjoy.
• This recipe comes from Alison Lambert, owner of Delicacy, in Maori Hill, and one of the chefs who demonstrates at the Otago Farmers Market.
