Strawberry Muffins with Mint Syrup

20 min prep, 20-25min cook

Serves 12

Ingredients

275g plain flour

15ml baking powder

50g caster sugar

Grated zest and juice of 1 orange

2 Happy Co Eggs, or similar

200ml semi-skimmed milk

75g butter, melted

100g strawberries, chopped

12 whole strawberries, with stalks attached

For the mint syrup:

100g caster sugar

200ml water

Handful of fresh mint leaves

Method

Preheat oven to 200ºC/Fan 180ºC/Gas Mark 6. Place the flour, baking powder, sugar and grated orange zest into a mixing bowl and stir together. Mix together the eggs, milk, melted butter and orange juice and then add these to the dry ingredients. Gently mix the ingredients together, adding the chopped strawberries.

Line a 12-deep muffin tin with paper cases and spoon the mixture into the cases. Filling them almost to the top. Place a strawberries into the top of each muffin. Bake for 20-25 minutes, until well risen, golden and firm to the touch. Allow to cool on a rack.

Place the sugar, water and mint leaves into a small pan. Bring to the boil and then simmer for about 8-10 minutes until the mixture has reduced by about half and is a thin syrup. Put through a sieve to remove the mint leaves and pour into a jug.

Serve the strawberry muffins with a large dollop of clotted cream and generous drizzle of mint syrup.