Tuesday, June 24, 2014

Strawberry Muffins

I developed this recipe by taking bits and pieces of several others to make what I wanted. It's a favorite in our house, and the muffins freeze really well. Don't overdo the spices, or it will overwhelm the lovely strawberry flavor.

Katie's Own Strawberry Muffins

1/2ccanola oil    1 3/4cwhole wheat flour
1cmilk    1 3/4cregular flour
2eggs    1tcinnamon
1tvanilla    1/4tnutmeg
1tsalt    2Tground flax seed (optional)
4tbaking powder    2cfinely chopped strawberries


Preheat oven to 375.

In small bowl, combine oil, milk, eggs, and vanilla. Beat lightly. In large bowl, mix flours, flax seed, spices, salt, baking powder, and sugar. Toss in strawberries and stir to coat with flour. Pour in milk mixture and stir together.

Fill muffin cups lined with paper liners. Bake at 375 for 25 minutes or until tops bounce back from the touch. Cool 10 mins and remove from pans.

Easy to double, and extras freeze well. Can play with the spices to suit personal taste. Can either finely chop the strawberries by hand or gently mash them. Key is to have pieces that aren't too big or the muffins can have raw dough.
Can also use all regular flour instead of half whole wheat.