I knew this place was home to the much-celebrated Lorraine Godsmark cheesecake and the equally loved date tart. However that day the date tart was nowhere to be seen and the cheesecake was definitely not going to survive my 45+ minute train ride home on a sweltering hot day! In its place I picked up a Strawberry and Rhubarb Frangipane Tart and Strawberry Muffins.
Along with my iPod, the muffin was the perfect tool in keeping me sane on my way home as frankly, I detest Sydney’s public transport. Despite the late afternoon staleness, I loved the muffin’s strawberry jam like flavour and the crusty sugar top. Recently my craving for this muffin hit its peak when I spotted a punnet of strawberries in the fridge that needed to be used.
Since the season is on its last legs, the strawberries have a tartness to them that will complement the muffins well. However if you prefer it sweeter, you can mix in 1-2 tablespoons of caster sugar to the chopped strawberries before adding them to the batter. However do not let the strawberries sit in the sugar for long or it’ll draw out too much liquid rendering a soggy muffin.
I know I keep labelling them muffins when this is actually more of a cupcake. True it is quite a wet batter, but since the end result is a crumb that’s so soft and moist, I’m not concerned. This is a basic mix but with some extra zing to it with the additions of vanilla, cinnamon and brown sugar. Whether it’s a cupcake or muffin, the truth is this is not an imitation of the Yellow Bistro gem but a homage to one of my favourite breakfast foods – perfect when warm and splodged with butter and extra jam.
60ml canola oil
½ tsp vanilla extract
225g plain flour
½ C caster sugar
¼ C brown sugar
½ tsp salt
2 tsps baking powder
½ tsp cinnamon
1 punnet strawberries (250g) – hulled and halved
raw sugar (optional)
Preheat oven to 190°C. Grease the muffin tin and line with cupcake papers if you wish.
Whisk the oil, milk, egg and vanilla in a small bowl until combined.
In a large bowl, sift the flour, sugars, salt, baking powder and cinnamon.
Add the strawberries and give a quick stir to coat them in the flour.
Add the liquid ingredients and lightly stir until just combined. Do not overbeat.
Divide the mixture and spoon into the muffin tins. If you desire the crusty sugar tops then sprinkle some raw sugar over the wet batter.
Bake for 20-25 minutes until the tops spring back when touched and the skewer comes out clean.
Cool in the tins for 10 minutes and transfer to a wire rack.