I love baking muffins, eating muffins, and spreading out muffins. Muffins are one of the best after-school snacks in which I can sneak in fruits and vegetables (not that I have to, but still do). My boys love strawberries and are it the season or not, we always buy tons of them. Spring is our favorite because we get to pick our own strawberries, eat loads of them and then freeze the rest to make goodies for the next couple of months. These muffins were very mildly sweet. If you prefer sweeter muffins, increase the sugar by about ¼ cup. I have made it eggless and also used part wheat flour. The texture of the muffin was amazingly soft and crumbly. I still think fresh strawberries would work best in the recipe, but if you have loads of frozen berries, go ahead and use them. Preparation time – 5 minutesCooking time – about 25 minutesDifficulty level – easy
Ingredients to make Strawberry Muffins – (makes 12 muffins)
All-purpose flour – 1 cup Whole wheat flour – ¾ cup Flax seed meal – 2 tbsp Sugar – ½ cup (was very mildly sweet, increase it to ¾ cup if prefer sweeter muffins) Baking powder – 1 ½ tsp Baking soda – ½ tsp Salt – ½ tsp Milk – ¾ cup Yogurt – ¼ cup Vegetable/canola oil – ¼ cup Strawberry (fresh or frozen) – 1 cup (chopped)
Procedure –
In a bowl, mix the dry ingredients together. Add the chopped strawberries to the mixture and give it a toss.
In a measuring cup, measure out the liquid ingredients and whisk well.
Add this to the dry ingredients and mix gently. Do not over-mix, just mix until well combined. Add a tablespoon or two of milk more if the mixture appears too dry.
Preheat oven to 375 F. Prepare a muffin tin by greasing it or placing liners and then greasing it.
Fill the prepared tins with the batter until ¾th.
Bake in the preheated oven for 20 – 25 minutes or until the toothpick inserted in the center comes out clean. It took me 22 minutes.
Let the Strawberry Muffins cool in the tin for about 5 minutes and then cool completely on a rack.
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