Sunday, 13 June 2010
They had delicious English strawberries on offer at my local shops the other day and I took advantage of that fact to pick up a few punnets of them.
There is nothing that can beat the flavour of a beautiful English Strawberry! It is pure heaven on earth. Some of the best berries in the world!!
When I was a girl wild strawberries used to grow along the edges railroad tracks that ran along the back of our garden in southern Manitoba . . . Oh what lovely summer memories I have of spending hours in the hot sun picking them . . . the feel of the hot sun on the back of my neck, my nostrils filled with their sweet scent mixed that rather lovely hot summery outdoor smell . . . you know the one I mean . . . new mown grass, wild flowers and sunshine . . .
They were so delicious. We never got much more than enough to have a small bowl full each to eat fresh . . . lightly sprinkled with some sugar and cream.
I wonder do children still get to experience these early summer pleasures today? I sure hope so!
Anyways, I thought we would enjoy some of these lovely English strawberries this morning with some tasty Lemon Curd muffins. Oh what a lovely combination . . . sweet strawberries and tangy lemon curd. Lucious even!
You will want to use a good quality of lemon curd for these, or better yet make your own! Homemade lemon curd . . . so easy to do and so much better than any you can buy.
Lemon Curd Muffins and fresh berries. It's a good thing!
*Lemon Curd Muffins*
Makes 9 medium muffins
You want to use a good quality lemon curd in these delicious muffins. It will give a more defined lemony flavour. Fabulous eaten warm.
200g (1 1/2 cup) self raising flour
100g caster sugar (1/2 cup)
1 large free range egg
3 fluid ounces sunflower oil (generous 1/3 cup)
5 fluid ounces of milk (generous 1/2 cup)
1/2 tsp vanilla
For the topping:
couple TBS caster sugar
Preheat the oven to 190*C/375*F/Gar mark 5. Line 9 medium muffin cups with paper liners. Set aside.
Sift the flour into a bowl and whisk in the sugar. Beat the egg, sunfower oil, milk and vanilla together in a beaker. Pour this mixture into the dry ingredients all at once. Stir gently together with a fork, just until combined. Spoon a heaped dessertspoon ful of the batter into each of the prepared muffin cups. Top each with 1 tsp of lemon curd. Top with the rest of the muffin mixture.
Bake for 15 to 20 minutes, until well risen, firm to the touch, and lightly browned. Remove from the oven. Brush the tops of the hot muffins with some more lemon curd and sprinkle with some caster sugar. Remove to a wire rack to cool. Eat warm for a real treat!
You can find a darn good recipe for lemon curd here! Yes, it's mine and I happen to think it's the best. It's very easy to make and quite, quite delicious!!