Strawberry Muffins
Happy 4th of July!!
Foodie Lit
I have never made muffins with strawberries but a friend picked strawberries in the spring and gave me a gallon’s bag worth of frozen strawberries inspiring these muffins!
When her vegan son his family came visiting, I took one of my muffin recipes and changed it to make it vegan. Applesauce replaced eggs; vegetable oil replaced butter and almond milk replacesd cow’s milk. The ratings came back—vegans and non-vegans loved them!
It's such a pleasure to expand the table to make room for all--just what we are celebrating on the 4th of July--where we strive to make every life important and included.
Happy Birthday America!
Recipe is below.
Jes feels an outsider-in her family, in her schools and among her friends. She is the victim of bullying, of nightmares and uncertainties. “If only they’d treat me like a normal person,” Jes thinks.
But Jes doesn’t think of herself as normal because of her birth, her adoption, her family’s frequent moves and her origins. What I love about author C.C. Bolick, is that I didn't guess Jes' secret! No spoilers here! You’ll have to read Leftover Girl for all the answers.
Strawberry Muffins
Yield 20 muffins
2 cups white whole wheat flour or all-purpose flour
1 cup brown sugar, packed
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup applesauce
2 teaspoons vanilla
1/3 cup almond milk or milk of choice
1/3 cup vegetable oil
2 1/2 cups fresh or frozen strawberries, thawed, chopped and patted dry
Topping
1/3 cup old fashioned oats for oatmeal
1/4 cup packed brown sugar
1/4 cup non-dairy margarine
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Preheat oven to 375F.
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Spray muffin tins or line with papers. If using papers, spray papers on the inside.
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Mix flour, sugar, baking soda and powder, cinnamon and salt.
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In a separate bowl, add and mix applesauce, vanilla, milk and oil.
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Add to flour mixture. Mix. Fold in strawberries.
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Fill muffin tins 3/4 way to top, about 1 heaping tablespoon.
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Topping: Melt margarine and mix in brown sugar and oats together. Sprinkle on top of each muffin.
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Bake for 25-30 minutes or until a toothpick inserted into the center of the muffin comes out clean. Remove muffins from oven and place on rack to cool for 5 minutes. Then, remove from tins and continue to let cool on rack.
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To Freeze: Muffins should be room temperature. Place muffins on a cookie sheet, not touching. Place in freezer for 1 hour. Remove and put muffins in plastic freezer bag or air-tight container suitable for a freezer. Freeze up to 6 months.
expandthetable suggestions
Reduce the sugar: Use Truvia brown sugar, following conversion measurements on package. Use sugar free jam.
Add eggs: Use 2 eggs in place of applesauce
Suggested Menu
White Bean Soup (recipe to come!)
Strawberry Muffins