A quick and simple muffin recipe with strawberries and walnuts.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 muffin pans, or use paper liners.
In a large bowl, combine flour, sugar, baking soda, salt, cinnamon and nutmeg. Make a well in the center, and pour in eggs and oil. Mix well, then fold in strawberries and walnuts. Fill muffin cups 2/3 to 3/4 full.
Bake in the preheated oven for 10 to 15 minutes, or until a toothpick inserted into the center comes out clean.
Per Serving: 390 calories; protein 5.4g; carbohydrates 35.2g; fat 26.2g; cholesterol 46.5mg; sodium 220.1mg.
The quality of the flour could make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal bread , which not always rise as well as clear bread.
To made this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then finish it off the next day.