Thursday, May 20, 2010

Strawberry Muffins

We went to breakfast last week at Max's and had some amazing homemade strawberry muffins fresh out of the oven. Since strawberries are in season right now and the farmer's markets are over flowing with them, I couldn't wait to go home and make my own! Ironically I got an email from, you guessed it, for strawberry muffins with no white sugar the same day! I made them minutes after seeing her blog post.
Lately my muffins have been on the dense side and have tossed them after a few days when even Owen won't eat more than 2 bites of them (I don't post those recipes : ). But THESE muffins were absolutely perfect! Light, airy, sweet, but not overly sweet and FULL of fresh strawberries. I made 1 dozen and they were all gone the next day! Please do yourself and your family a favor and make these muffins!

Strawberry Muffins (Makes 12 Muffins)
Recipe from
2 Cups All Purpose Flour
3 Tsp Baking Powder
1/2 Tsp Salt
1 Large Egg
3/4 Cup Milk (low fat or whole cow’s milk, almond, rice or soy milk will work)
1/4 Cup Vegetable or Canola Oil
1/2 Cup Honey or Agave Nectar (I used a 1/4 cup of each)
1 Tsp Vanilla Extract
1 Tsp Lemon Zest
1 1/2 Cups Strawberries, chopped (I added 1/2 cup more and did not regret it)

1. Preheat oven to 375 degrees.
2. In a bowl, combine the first 3 ingredients.‬
3. In a separate bowl, whisk egg and add milk, oil, honey, vanilla, and lemon zest and stir.‬
4. Using a standing mixer or hand mixer, slowly combine the dry ingredients with the wet until incorporated (try not to over mix the batter).‬
5. Add the strawberries to the batter and slowly combine.‬
6. Line or grease muffin tins and fill 2/3 of the way with batter.‬
7. Bake for 25 minutes or until toothpick tester comes out clean.‬
8. Cool and serve.‬

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