Strawberry Muffin 草莓玛芬

Last Sunday was very hot, we canceled our plan to go out and decided to stay at home. I utilized my time to do some baking. Hence, here's my first batch of muffin baking hot from the oven.

炎热的星期天下午，心情显得闷闷地。我俩打消了外出的念头。难得闲在家里正好利用空档时间来烘焙。 来，看看我新鲜出炉的小松糕。

I just recalled that it's been years that I didn't bake muffins. That was since my last cooking class in secondary school. But, I can still remember baking muffin is much more easier that baking a cake.

我还记得这我中学毕业以来的第一次烘制小玛芬。印象中，烘烤玛玢可比烘烤蛋糕来得容易。

Does it look good?

怎么样？看起来还不赖吧？

StrawberryMuffin草莓玛芬

Ingredients:

1 3/4 cups self raising flour
1 Omega-3 egg
1 tsp baking powder
slightly less than 1/2 cup white fine sugar
1/2 cup milk
1/2 tsp salt
1/4 cup melted butter
3 tbsp of home made strawberry jam

Method:

1. Preheat oven to 190 degrees C. Paper line the muffin tin.

2. In a small bowl, combine butter, milk, and egg. Beat lightly. In a large bowl, mix flour, salt, baking powder and sugar.Add the strawberry jam. Pour in milk mixture and stir together.

3. Fill muffin cups. Bake at 190 degrees C for 25 minutes.

4. Take out the muffin and leave it cool before serving.