Please don’t worry. I haven’t gone totally stark raving mad I promise. It all started when I thought I’d challenge myself to try something a little different for this month’s Secret Recipe Club post. I was going to make a dinner-type meal but then time got away from me.
It was then I spotted lemon and basil muffins on Edesia’s Notebook. Lesa seems quite similar to me in that she loves trying new recipes. She also says that she only shares things she loves so I trusted her despite never having heard of such a combination.
Come baking day I had a bit of a problem in the form of lack of lemons. There was no way I was going to buy a lemon when my tree was covered in them, but the only ripe one was way up high and I’d have to wait for him to fall on his own (yes I did shake the tree to try and coax him).
What I did have was a punnet of juicy red strawberries from the Carseldine Markets. So that is how I decided to make strawberry and basil muffins. I totally got my Masterchef creative hat on.
Just before I spooned the batter into the cases I remembered my uncle saying that his favourite way to eat strawberries is with a sprinkle of white pepper so into the batter a pinch went. I closed the oven and crossed my fingers. So intrigued to taste them I was, I grabbed one straight out of the oven, pinched off a bit and shoved it in my mouth (don’t worry I blew on it first so I didn’t take off a layer of tongue).
It was surprisingly delicious. It’s a sweet muffin but had a bit of a savoury tone from the basil while still being something you’d serve for morning or afternoon tea rather than lunch (too much sugar for lunch). If you’re game, give them a go, you might be pleasantly surprised. Enjoy!
- ½ cup butter, softened
- ¾ cup brown sugar
- 3 eggs
- ½ cup plain yoghurt
- 2 tbsp fresh basil leaves, finely chopped
- 100g strawberries diced
- 1 cup wholemeal flour
- 1 tsp baking powder
- A pinch of ground white pepper
- Preheat the oven to 175C fan-forced and line a muffin tin with cupcake cases.
- In the bowl of an electric mixer, beat the butter and sugar until thick and light.
- Add the eggs one at a time and mix until combined then mix in the yoghurt.
- Take the bowl off the mixer and fold through the basil and strawberry then the flour, pepper and baking powder.
- Divide the batter between the cases and bake for 15-20 minutes or until a cake tester inserted in the middle of one comes out clean.
- Leave to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.