Strawberry Muffins
May. 10th, 2009 10:54 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
livingdebIt all started when I came upon a recipe for strawberry muffins topped with cinnamon sugar. The blogger who introduced this recipe to me was pleased that it was a recipe that didn't involve strawberry jello or anything like that, but actual strawberries. (I can't find who that was now, so sad.)
Then I did my usual substitutions (whole wheat pastry flour instead of all-purpose flower, walnut oil instead of butter, less sugar instead of more). I also left out orange zest because I didn't have any, and I continued not having any the other times I made these muffins. I accidentally left off the cinnamon sugar topping twice. I accidentally left out the oil. I substituted blenderized strawberries for the yogurt. I tried adding walnuts. I threw in some extra leftover shredded carrots. I possibly overcooked them a bit. And no matter what, this recipe still worked. By "worked," I mean "tasted delicious," not "looked beautiful." And so, I present to you
Low-fat Strawberry Muffins
2 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 cup sugar
2 eggs
1 teaspoon vanilla
1 pound strawberries
1 cup chopped walnuts (optional)
Preheat oven to 400 degrees. Grease muffin tins.
In a medium sized bowl, combine the flour, baking powder, baking soda, salt, spices, and sugar.
Dice enough strawberries to get one cup (about 6 strawberries). Puree enough strawberries to get one cup (about 13 strawberries).
In a small bowl, beat the eggs and vanilla together. Add the pureed strawberries. Stir this wet mixture into the flower mixture, mixing until a batter forms. When all but a few grains of flour have been mixed in, add the diced strawberries (and chopped walnuts, if using).
Add batter to prepared muffin tins, filling each cup to 3/4 full. Bake for about 20 minutes until inserted fork comes out clean.
**
Once the liquids hit the baking soda and baking powder, the rising begins, so don't go overboard with the mixing or you will lose some of the air bubbles. The batter is thick.
This uses all but about 2 strawberries from a pound of strawberries. You can just eat those or use a little extra in the recipe. If you don't have that many strawberries, you can substitute yogurt for some or most of the puree.
Most baked goods involving strawberries seem soggy around the strawberries, but this isn't bad. I suspect that cooking them a little extra, like in the photo above, may help. I'm a bit paranoid and try to let them dry out a couple of hours before putting them in an air-tight container in the refrigerator. They look and taste best right out of the oven, but are still good for several days after that.
Then I did my usual substitutions (whole wheat pastry flour instead of all-purpose flower, walnut oil instead of butter, less sugar instead of more). I also left out orange zest because I didn't have any, and I continued not having any the other times I made these muffins. I accidentally left off the cinnamon sugar topping twice. I accidentally left out the oil. I substituted blenderized strawberries for the yogurt. I tried adding walnuts. I threw in some extra leftover shredded carrots. I possibly overcooked them a bit. And no matter what, this recipe still worked. By "worked," I mean "tasted delicious," not "looked beautiful." And so, I present to you
Low-fat Strawberry Muffins
2 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 cup sugar
2 eggs
1 teaspoon vanilla
1 pound strawberries
1 cup chopped walnuts (optional)
Preheat oven to 400 degrees. Grease muffin tins.
In a medium sized bowl, combine the flour, baking powder, baking soda, salt, spices, and sugar.
Dice enough strawberries to get one cup (about 6 strawberries). Puree enough strawberries to get one cup (about 13 strawberries).
In a small bowl, beat the eggs and vanilla together. Add the pureed strawberries. Stir this wet mixture into the flower mixture, mixing until a batter forms. When all but a few grains of flour have been mixed in, add the diced strawberries (and chopped walnuts, if using).
Add batter to prepared muffin tins, filling each cup to 3/4 full. Bake for about 20 minutes until inserted fork comes out clean.
**
Once the liquids hit the baking soda and baking powder, the rising begins, so don't go overboard with the mixing or you will lose some of the air bubbles. The batter is thick.
This uses all but about 2 strawberries from a pound of strawberries. You can just eat those or use a little extra in the recipe. If you don't have that many strawberries, you can substitute yogurt for some or most of the puree.
Most baked goods involving strawberries seem soggy around the strawberries, but this isn't bad. I suspect that cooking them a little extra, like in the photo above, may help. I'm a bit paranoid and try to let them dry out a couple of hours before putting them in an air-tight container in the refrigerator. They look and taste best right out of the oven, but are still good for several days after that.