Strawberries, right now, in Queensland, are so. freaking. good.
SO GOOD. Sweet, juicy and seasonal.
Pretty sure I'm averaging 2-3 punnets a week right now - they go in smoothies, on top of muesli, sliced up for snacks at work - and heck, now I baked these strawberry muffins, and they're so damn good too. Someone send help. I've died and gone to strawberry heaven.
The second weapon is my AMAZING vanilla essence that the wonderful, inspiring and generous Joy from For the Love of Leaves sent me (all the way from the US of A!)
My only wish is that you all could try this stuff. It's made with bourbon steeped Madagascan vanilla beans. Enough said. I can't believe I have been using supermarket vanilla essence all this time when this is actually so easy to do at home and 1000x more delicious. Btw, I'm a complete vanilla snob now. Thank you, Joy!
Strawberry maple spelt muffins
Notes: Makes around 14 muffins.
Best eaten within three days.
1 1/2 cups (200g) white spelt flour
1/2 cup (50g) raw oats
1/3 cup (80g) raw sugar
3 tsp baking powder
350g fresh strawberries (about 1 1/2 punnets), hulled and diced into 1-2 cm pieces
1/3 cup (80ml) maple syrup
2 tsp vanilla essence
3 large eggs (around 150g)
1/2 cup (125 ml) almond milk
100g unsalted butter, melted and cooled
Extra tablespoon of oats, for sprinkling
Preheat the oven to 180C degrees. Line a 12-hole muffin tin with muffin papers.
In a large mixing bowl, add the spelt flour, oats, sugar and baking powder, and stir well with a spatula. Add the strawberries, and mix until strawberries are incorporated.
In another large mixing bowl, add the maple syrup, vanilla essence, eggs, almond milk and butter, and whisk until smooth.
Add the maple syrup mixture into the flour mixture, and fold through using the spatula until just mixed in.
Dollop two tablespoonfuls into each muffin paper (or fill roughly 2/3 of the way up). Sprinkle each one with a pinch of oats, and bake for 20 minutes at 180C degrees.