Wimbledon Muffins

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Wimbledon Muffins

Makes 12 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.

Ingredients

200g butter, softened

150g caster sugar

4 medium eggs, beaten

200g strong white flour

1½ teaspoons baking powder

12 medium-sized strawberries, sliced into thirds

Icing sugar, for dusting

Method

1. Preheat the oven to 200°C. In a bowl, cream the butter and sugar together until white and fluffy, then add the eggs, one at a time, beating well after each addition. Sift in the flour and baking powder and mix to a smooth paste.

2. Line a mu­ffin tray with paper cases and drop a spoonful of the mixture into each case. Gently press the sliced strawberries into the centre of each muffi­n.

3. Bake for 20-25 minutes or until the muffi­ns spring back when pressed. Transfer to a wire rack to cool, then dust lightly with icing sugar.

Products Used 

Paul Hollywood Non-Stick Loose Base Twelve Hole Mini Sandwich Tin

View full Paul Hollywood range here