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Strawberries and cream are a match made in heaven and this easy recipe is a great way to simply bring them together. I love these for brunch, afternoon tea or simply to add to the lunch box.

Makes 12 large or 15 medium muffins


6 cups self raising flour

2 ½ cup sugar

250g fresh strawberries cut into bite size pieces

3 eggs

1 ½ cup milk

¾ cup unsweetened natural yoghurt

1 tsp vanilla extract

100g mascarpone or cream cheese

1 orange, zest only


Preheat oven 190C

Grease the muffin tins with butter or spray oil

Put the flour and sugar together in a large bowl and mix to combine, add the strawberries and combine.

In another bowl whisk together the wet ingredients, eggs, milk, yoghurt and vanilla.

Finally combine the mascarpone and orange zest and mix to combine, set aside.

Add the wet ingredients into the dry and mix gently together until just combined.

Spoon enough of the muffin batter neatly into the tins so it’s half full. Add a teaspoon of the mascarpone mixture onto the centre of the mixture and cover with enough muffin mixture to cover. The mixture should fill the muffin tin ¾ full.

Bake in preheated oven for approximately 20 minutes or until the muffin centre springs back when lightly touched.

Cool in tin for 5 minutes before removing. Dust with icing sugar and enjoy.


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