Tuesday, April 15, 2014

Whole Wheat Strawberry Muffins

Our good friend Meredith Stabler brought us a meal (amazing chili with corn bread) and dessert (rich chocolate Guinness cake and blueberry muffins) the other day and inspired me to make my own muffins. We didn't have blueberries, so I decided to use strawberries. I got the original recipe here and changed it a little. As a result - wonderful whole wheat strawberry muffins for a healthier breakfast!


For 12 muffins you will need:

- 1/4 cup vegetable oil
- 1/2 cup milk
- 1 egg
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/2 cup white sugar
- 1 3/4 cup whole wheat flour
- 1 cup chopped strawberries

Directions:

1. Preheat oven to 375 degrees F (or 190 degrees C).



2. Oil a 12-cup muffin tin or use paper liners.

3. In a small bowl, combine 1/4 cup vegetable oil, 1/2 cup milk, 1/2 teaspoon vanilla extract, and 1 egg. Beat lightly. 

4. In a large bowl, mix 1 3/4 cup flour, 1/2 teaspoon salt, 1/2 teaspoon cinnamon, 2 teaspoons baking powder and 1/2 cup sugar. Toss in 1 cup chopped strawberries and stir to coat with flour. 

5. Pour in milk mixture and stir together.

6. Fill muffin cups. Bake for 25 minutes or until the tops bounce back from the touch. 

7. Cool 10 minutes and remove from pans.

8. Enjoy!

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