Strawberry, brown sugar and cinnamon muffins
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Time to make:
30 mins (Hands-on time: 10 mins, Cooking time: 20 mins)
$0.70 per serve
(at time of publication)
Full ingredients list:
- 60g reduced-fat, reduced-salt table spread, melted, cooled
- 1/2 cup self-raising flour
- 2 tablespoons plain flour
- 1 teaspoon ground cinnamon
- 3 tablespoons brown sugar
- 1 egg
- 1/4 cup skim milk
- 4 strawberries, chopped
- icing sugar, to dust
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 180°C. Grease 4 x 185ml (3/4 cup) ovenproof ramekins with a little of the table spread. Line the base of each ramekin with a circle of non-stick baking paper.
Step 2 Sift flours and cinnamon into a bowl; stir in 2 tablespoons of the brown sugar. Whisk remaining table spread, egg and skim milk in a small jug. Add milk mixture to flour mixture; mix until just combined, then stir in berries.
Step 3 Sprinkle equal amounts of the remaining sugar into ramekins. Divide berry mixture evenly among ramekins, smoothing surfaces. Bake for 18–20 minutes, or until a wooden skewer inserted into the centre of each muffin comes out clean.
Step 4 Turn muffins out of ramekins and dust with icing sugar.
Serve these tasty muffins warm from the oven or let them cool first.
About this recipe
First published: February 2014