Post in collaboration with Scotty Brand
Fresh, delicious Scottish strawberries that taste and smell of summer combine with almonds and dark chocolate to make the perfect muffin. So quick and easy to make and perfect for breakfast, with a cuppa or as a dessert with a scoop of ice cream on the side.
Strawberry season is here! These days we're used to seeing them on the Supermarket shelves all the year round but local and seasonal really is best. Whilst it's great to get out and indulge in some 'Pick Your Own' action at a local farm, we all love the convenience of being able to buy berries in the supermarket. For those of us in Scotland the next best thing is available thanks to Scotty Brand. All their berries are grown by Bruce Farms in rural Perthshire, run by a family who have been farming since 1898. The gentle climate and the light, fertile soil of the region make for excellent berry growing conditions.
Scotty Brand only use select strawberry varieties for optimum taste and they are strictly seasonal (June - September) so their customers only ever enjoy the very best fruit. Find them on sale in Scottish Asda and Morrison stores. Just one bite and you'll see that they are proper tasty Strawberries bursting full of flavour.
How do you like you eat your strawberries? Au natural? or with a dollop of cream or ice cream ? or my own personal favourite - condensed milk! Whilst strawberries are undoubtedly delicious by themselves they are also a very versatile fruit for a variety of desserts, baking and drinks. In my recipe today I've combined them with the classic flavours of almond and dark chocolate in a quick and easy to make muffin which is perfect for breakfast, with a cuppa or as a dessert with a scoop of ice cream on the side.
Strawberry, Almond and Dark Chocolate Chip Muffins
Makes 10 large/12 medium muffins
175g Plain Flour
3 tsp Baking Powder
1/2 tsp Salt
75g Caster Sugar
50g Ground Almonds
60g Porridge Oats
1 Free Range Egg
240ml Milk
90ml Vegetable Oil
1 punnet/300g Scotty Brand Strawberries, diced
75g Dark Chocolate Chips
25g Flaked Almonds
Preheat the oven to 190c and place paper cases in a muffin tin.
In a large bowl sift together the flour, baking powder, salt and sugar. Then add the ground almonds and porridge and stir to combine.
In a separate bowl beat the egg with a fork before adding the milk and oil.
Pour the liquid ingredients into the dry mixture and stir until just combined. Add two thirds of the strawberries and the same of the chocolate chips and gently mix.
Spoon into the prepared tin and top with the reserves strawberries, chocolate chips and flaked almonds.
Bake for 25 minutes or until tops are lightly browned and spring back when pressed gently.
For further inspiration of what to do with your Scotty Brand Strawberries here are some more of my recipes which incorporate them
I've even commissioned a new seasonal logo from mimihammill.com to celebrate summer. The Strawberry takes pride of place alongside my haggis, christmas pudding, pumpkin and easter egg variants.
I've also just published a fantastic selection of Strawberry recipes in my new role as BritMums roundup editor plus there's plenty of Strawberries to be had in my Wimbledon Recipe Roundup from last summer. You'll be berry spoiled for choice!
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Disclosure: This is a commissioned recipe for Scotty Brand . As always, all views expressed are my own.
Thank you for supporting the brands who make it possible for me to continue to share my Edible Scottish Adventures with you. I’m super choosy and promise to bring you only the cream of the crop.
