ROSE AND STRAWBERRY MUFFINS

In true Phoebe style, it got to the Friday of a week of eating well, and I wanted nothing more than cake. Being fresh out of butter and not in the mood to trek up to Walmart, I had to settle for either another batch of Peanut Butter Cookies, or muffins. I did toy with the idea of attempting sweet potato brownies, but who really wants to add a vegetable to something as decadent as brownies?! Not I!

So…muffins. I could break open the glace cherries I’ve been saving for this year’s mincemeat and top them with toasted coconut. Or maybe give them some heat with crystalised ginger? Both of these recipes, in my head, required vanilla, something I was ALSO out of (note to self: stock baking cupboard properly and more regularly). Knowing I have coconut, mint, or rose flavouring, and that unless I threw them on my cereal in the morning, my punnet of strawberries wouldn’t get eaten, I experimented with some of my favourite flavours, and created a sweet, rich muffin that I’m sure I’ll make again and again.

INGREDIENTS

2 cups PLAIN FLOUR
1/2 cup GRANULATED SUGAR
1 cup MILK
1 tbsp BAKING POWDER
1/2 tsp SALT
1/2 tsp ROSE WATER
1 cup CHOPPED STRAWBERRY
1/2 cup SLICED ALMONDS
1 EGG
1/4 cup CANOLA OIL

Preheat oven to 400F and place cases in a muffin tin. In one bowl, mix flour, baking powder and salt- and combine. In a separate bowl, mix the rose water sugar, egg, milk, oil, and strawberries. Slowly add the dry ingredients to the wet mix and combine.

Fill the cases until 3/4 full, sprinkle a handful of sliced almonds on top, then bake for 20 minutes.

IMG_8736

 

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