I may brand myself as Fuss Free, but I am not always that organised, and often do not have any eggs. Muffins are one of our favoured breakfasts, and consequently are often egg free to save the necessity of getting dressed and running to the corner shop first thing in the morning to enable me to bake.
I think the work a number of chefs do promoting better animal welfare, and campaigning for free range is fantastic, but also think the likes of Jamie, Hugh and Jimmy sometimes miss the point that some people simply cannot afford free range. It is all very well telling people that they should buy free range (and organic) eggs, but please offer an egg free alternative. Food poverty is a very real problem in the UK in 2012, and with the continued recession will only get worse. Happily you do not need eggs to bake successfully, I prefer egg free muffins to eggy ones anyway.
These are perfect for using up strawberries that are just past their prime, the ones which have been at the bottom of the fridge for a day too long. Strawberries and balsamic vinegar is a classic combination, here the vinegar adds sweetness and depth without any acidity or sourness, its flavour is not overwhelming, but you would notice if it were not there.
- 125 g / 4 ½oz plain flour
- 42 g / 1 ½ oz sugar
- 6 strawberries finely chopped
- 1 tsp baking powder
- pinch salt
- 110 g / 4oz milk soy or dairy
- 42 g / 1½oz sunflower oil
- 1 tbs good balsamic vinegar
Whisk the oil and milk mixture with a fork. Mix the dry ingredients.
Add the wet ingredients to the dry and fold together (the batter should be lumpy and mixing should take no more than 15 folds).
Dollop the mixture into your usual muffin pan. Bake at GM5/190C/375F for 20 – 25 mins until risen.
Given that I used leftover strawberries on the turn I am sending to this month’s Breakfast club, hosted by Monica where the theme is leftovers!