Wimbledon Muffins
These muffins are just spectacular served at teatime with a dollop of clotted cream, preferably accompanying cucumber sandwiches and a cup of Earl Grey tea – anyone for tennis?
Ingredients
- 250 gbutter softened
- 185 gcaster sugar
- 5 medium eggs
- 250 gstrong white flour
- 11 ⁄2 teaspoons baking powder
- 16 paper muffin cases
- 16 medium-size strawberries each sliced into 3
- icing sugar for dusting
Instructions
- Preheat the oven to 200°C/400°F/gas mark 6.
- Cream the butter and sugar until white and fluffy, then add the eggs and mix for a further 5 minutes.
- Sift in the flour and baking powder and mix into a smooth paste.
- Line your muffin tray with the paper cases and drop a spoonful of the mixture into each one.
- Gently press the sliced strawberries into the centre of each muffin.
- Bake for 12 minutes or until a muffin springs back when pressed.
- Transfer to a wire rack to cool, then dust lightly with icing sugar.
