Strawberry season is just behind the corner, and I LOVE them (yes, they are my favorite fruit!). So when I saw those gorgeous little strawberries at the market, I could not not buy them! Look at them. And the smell..
Since it’s also rhubarb season, and they go well together, I thought about making these classic muffins with a twist: I added some strawberry and rhubarb jam!
I have to say, the jam itself wasn’t mind blowing but the final result was super tasty 😊 you can use strawberry jam if you like, or another flavor – or no jam at all! For these muffin batter, I used some icing sugar along standard caster sugar to make the sponge softer, like a cloud 😊 little trick: the bicarb of soda also helps with that!
To add extra flavor and nutrients, I also added some spelt flour to the Manitoba flour. Feel free to experiment with your own flour mixes! 😊 the end result is these delicious, soft clouds with a moist filling given by these gorgeous fresh strawberries. Also, you can easily make these dairy free: just add non-dairy milk (like I did) and non-dairy butter! Easy peasy 😊 ready to indulge? 😀
[ratings]
