Try this simple muffin recipe to celebrate the Feast of the Sacred Heart with taste.

Ingredients:

• 2 1/2 cups self-raising flour
• 1/2 cup caster sugar
• 1 1/4 cups milk
• 1 egg, lightly beaten
• 90g butter, melted
• 1 tablespoon instant espresso coffee powder
• Punnet of Strawberries

Method:

1. Preheat oven to 180°C. Lightly grease a 6-hole, 3/4-cup capacity non-stick muffin pan.
2. Sift flour into a large bowl. Add caster sugar and stir to combine. Make a well in the centre. Combine milk, egg, butter and coffee in a jug. Pour milk mixture into the well. Using a large metal spoon, stir until just combined (don’t over-mix).
3. Spoon mixture into muffin holes until three-quarters full. Bake for 25 minutes or until a skewer inserted into the centre comes out clean. Allow to cool in pan for 1 minute. Turn out onto a wire rack to cool. Place strawberry on top as representation of the sacred heart.

As featured in the July edition of CathFamily E-Magazine. For more articles, prayers and activities, check out:

• Feast of the Sacred Heart of Jesus
• Litany of the Sacred Heart
• St Margaret Mary’s Sacred Heart Consecration
• Sacred Heart Puzzle