There are a few different procedures here so lots for young chefs to do! You can use any berries but we love the juicy strawberries ripening in our garden right now… and we love the crazy herb combination!
Fresh from the garden: strawberries, mint, eggs
Recipe source: Melissa
What to do:
- Preheat the oven to 180C.
- Line the muffin tin with the muffin cases.
- Wash the strawberries and hull them, discarding the leaves into the compost. Divide strawberries into 2 lots.
- Take one lot of strawberries and chop each into eight and add to a large bowl.
- Wash the mint and strip off the leaves, discarding the stem. Tear or chop up the leaves into small pieces and add to the chopped strawberries with one tablespoon of caster sugar and 2 teaspoons of vanilla. Gently mix together and leave to soak.
- Take the remaining berries and add them to the stick blender bowl. Sprinkle 1 tablespoon caster onto them and then blitz to puree.
- Measure out the flour and sugar into the bowl of the stand mixer and turn on for a minute to mix.
- Whisk the eggs in the medium bowl and then add with the yoghurt, oil and milk to the mixer. Add the strawberry puree and mix again until well combined.
- Remove the bowl from the stand and using the spatula, gently fold through the chopped strawberries.
- Spoon into the muffin cases evenly.
- Carefully slide into the oven and bake for 20 minutes until a skewer inserted into the middle of the muffin comes out clean.
- Divide among serving plates and eat!
Notes: What other herbs go well with strawberries? Why do we leave the strawberries to soak? Why should the skewer come out clean when the muffins are cooked?