The amount of fruit in my recipe is way too much fruit for the muffins to properly stick together (which is kinda how I like 'em), so prepare to eat these with a fork! Oh, and the ones in the pictures should probably be fluffier but I was so excited to eat muffins that I didn't sift the dry ingredients, and probably didn't distribute the baking soda/powder well enough...
- 1 1/2 cups plain white flour
- 1/2 cup sugar
- 1/4 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup soy milk
- 1/3 cup canola oil
- 1 tsp vanilla extract
- 3/4 cup sliced strawberries, plus 3/4 cup diced apples (if you want your muffin to stick together better then ditch the apples!)
- extra slices of strawberries/apple skin for decoration.
Sift together (or at least mix well!!) all the dry ingredients and wet ingredients (ex. the fruit) in two separate bowls while your oven is pre-heating to 190'C.
Slowly pour the wet bowl into the dry bowl, stirring slowly. Make sure ingredients are well combined, but don't stir too much (it will knock the fluff out of your muff!). Add the fruit and fold in.
Pour into muffin cups and bake for 15-20 min. Put a heart-shaped strawberry in the middle of each cup and some thin slices of apple peel if you're feeling fancy!
Halfway through I turned the tin, and sprinkled a bit of raw sugar on top.
After the recommended cooking time, stick a sharp knife into the center of the ugliest muffin and, if it comes out clean, pull them out. If you've used muffin liners, pull the muffins out and let them cool on a cooling rack. If you've used a greased muffin tin, let the 'ffins cool for about 10-15 minutes before removing from the tin. (Although if you use a much fruit as I did I'm really not sure if they will come out in one piece!)