A beautifully plated batch of Wimbledon Muffins served on a rustic wooden table. The muffins are golden-brown and studded with fresh strawberries and white chocolate chips. Topped with a light dusting of powdered sugar and garnished with fresh strawberry slices. Arranged on a white ceramic plate with a side of clotted cream. The warm wooden table is more visible, providing a cozy and inviting setting.

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?
Portions:16
Share on Facebook Recept afdrukken

Ingrediënten

  • 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

Instructies

  • 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.
————————————————————————————————–
Recipe Category Cupcakes-Brownies
Translate »