Tuesday, June 30, 2009

Strawberry Muffins

I posted a strawberry recipe earlier in the month, but hey, what the heck, it’s Strawberry season. Besides, they are so sweet and lovely right now...and inexpensive. Let’s go crazy.

Ever read Body & Soul Magazine? I love it, mainly for the gorgeous photography, recipes, uplifting articles, and all-around breath of fresh media air. I saw a recipe for strawberry muffins in a recent issue and decided to revise it further to suit the needs of Flapper Foodies (like me.)

Instead of refined sugar, you can use Turbinado or organic Stevia as a sweetener to the already sweet, in-season berries. I also replaced most of the white flour with flax meal and whole wheat flour. I topped each muffin with a sprinkling of golden flax seeds, which offer a nice crunch topping.

Ya know what? I just think things taste better when they are made with nice grain flours. Don't get me wrong, I firmly believe all-purpose flour has its place in certain pastries, but I wholeheartedly believe a muffin, deep in its little ol' muffin heart, wants to be what it was born to be: a rustic, hearty and earthy snack.

So, my muffin-loving friends, if you desire some added sweetness, then pat a bit of butter and a drizzle of honey inside a split, warm muffin. I love to do that myself, but honestly, these don’t even need it. The baked beauties are living their fullest and truest muffin purpose: to burst forth with glorious grain and strawberry goodness. Crazy muffins.

Adapted from Body & Soul Magazine
Makes 12
Prep Time: 15 minutes
Total Time: 35 minutes

1 ½ cups sliced strawberries
6 packets of Stevia sweetener (or 2 Tbs. organic Turbinado Sugar)
1 cup organic whole wheat flour
¼ cup all-purpose flour
½ cup organic ground flax meal
2 tsp. baking powder
½ tsp. baking soda
½ tsp. sea salt
½ tsp. ground cinnamon
1 cup low-fat buttermilk (or 1 cup milk mixed with 1 Tbs. white vinegar or lemon juice)
¼ cup vegetable oil
1 large egg
1 tsp. pure vanilla extract
1-2 teaspoons of golden flax seeds

Preheat oven to 400 degrees. Line a 12-cup muffin tin with paper liners.

Slice strawberries and place them to a medium-sized bowl. Add the Stevia, and, using a potato masher, lightly mash berries; set aside.

In a large bowl, whisk together flours, flax meal, baking powder, baking soda, salt, and cinnamon.

In a large glass measuring cup, combine buttermilk, oil, egg, and vanilla. Whisk to combine.

Make a well in the center of the flour mixture and pour in the buttermilk mixture and berry mixture. Fold until just combined. Using an ice cream scooper, fill the muffin cups. Sprinkle the tops with flax seeds.

Bake for about 17 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Cool 5 minutes in the pan, then transfer to a wire rack to cool completely.


Jessica Martiele said...

Now I'm torn. Maybe THIS will be one of our breakfasts this week. The strawberries oozing out of the muffin look absolutely divine, and the strawberries at the farmer's market are now officially in and yummy. Choices, choices...

flappergirl said...

I have a feeling this recipe would be perfectly interchangeable with any fruit, really. Let me know what you end up going with! :)

Donna-FFW said...

These muffins look so delicious, moist.. love the hint of cinamon. Gorgeous photos.

Are we there yet? said...

Your strawberry muffins look to die for....

flappergirl said...

Aww thanks you guys! They are super easy to make (and to eat!! ;-) ).

Natashya said...

Yum, I love good food that is both tasty and healthy. Especially for my hubby who can't have sugar anymore.

flappergirl said...

Hi Natashya! Yeah, the sweetnes of the strawberries really is enough to make them sweet and delicious. And for those that do eat sugar, they can add honey or jam on top. :) Mmmm I think it's time to make another batch!!

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