Strawberry season is in full swing and we can't think of a better way to spend a day of the summer holidays than at a Pick Your Own Farm. There are lots of ways to keep picked strawberries fresh - check out this test of them all here - but once you've had your fill of eating them as they are, it's nice to have a few nutritious recipes up your sleeve.
When the weather is too hot to handle, we like to freeze them then blitz with yoghurt and a little honey for instant ice cream. For the rest of the time - and to freeze for months when strawberries aren't in season - we love these wholesome muffins full of fruit, oats and other good things.
Ingredients:
80g plain flour
½ tsp baking powder
¼ tsp bicarbonate of soda
3 tbsp caster sugar
75g rolled oats
2 tbsp desiccated coconut
zest of 1 satsuma
1 large egg, beaten
75ml milk
1 tbsp olive
100g strawberries, hulled and diced
1 tbsp demerara sugar
Method:
Preheat the oven to 180C fan. Line a 6 hole muffin tin with papers.
Whisk together the flour, baking powder, bicarb, sugar, 60g oats, coconut & satsuma zest.
In a separate bowl, whisk together the egg, milk and olive oil then fold into the dry mixture til just combined.
Fold in the strawberries then divide between the muffin cases. Sprinkle with the remaining oats and demeraras sugar then bake for 18 - 20 mins until risen and golden.
Cool in the tin for 5 mins before removing to a wire rack to cool completely.