These aren't your regular strawberry bits in a muffins but really Strawberry enmeshed with the flour to give birth to a muffin! To me they felt (and smelt) like eating the Alpellebe toffee in a cake form.
Anyway, I won't brag much and let's get straight to the recipe!
Ingredients:
1 cup all purpose flour
1/2 + 1/4th cup powdered sugar
7-8 strawberries (medium sized)
1 tbsp vinegar
1/2 cup olive oil
1 tsp vanilla essense
1/2 cup water (or maybe even less)
Method:
On a saucepan, heat up the chopped strawberries with 1/4th cup sugar to make a compote.
While it forms a compote, take a large bowl and sieve in 1 cup flour & 1/2 cup sugar and mix using a whisk. At this point, the compote must be ready with some strawberry bits. If you'd like the strawberry bits, leave the compote to cool. If the strawberry bits are not preferred, then let the compote cool down and blend the compote till the bits are no longer there. You can arrange your muffin tins, pre heat the oven ( at 250 degree C for 5 mins) as you wait for the compote to cool.
After having mixed the flour and sugar well, add in the vanilla essence, vinegar, olive oil and start whisking. Add in the (cooled) strawberry compote in the batter. The strawberry compote must not be hot. A ribbon like consistency is required for the batter so add water till that is achieved.
After that is done, the batter is ready to be poured into the muffin tins and bake in the oven at 180 degree C for 25-40 minutes.
Enjoy!
Pro tip:
Decorate the muffins by adding a slice of strawberry on top of the muffin batter.