Healthy Lower-guilt Strawberry Almond Breakfast Muffins, Prepare Ahead
'Liked the bursts of different fruits' 'expected cake-like texture; liked mix of favours but maybe too many?' Tasters
'Liked the bursts of different fruits' 'expected cake-like texture; liked mix of favours but maybe too many?' Tasters
photo 4/9/16
Chilly mornings require a warm breakfast and 67's prepare-ahead scrumptious Strawberry Muffins* are just the thing. Walk out the door -- adult or child -- with these warm health giving beauties and the morning will be off to a great low-guilt start.
Unlike high-sugar shop muffins 67 Strawberry Muffins are truly health conscious. Sugar and butter levels are low; heart-friendly fibre is high. At least two types of fresh fruit plus gut-friendly dairy help strengthen the immune system.
Almost all the prep can be done the night before; just turn on the oven on as soon as you get up and start the butter melting gently.
The muffins are not like cupcakes; they have the texture of something healthier but are very tasty.
If there are any leftovers, they remain moist and flavourful next day. They freeze beautifully but should - would be - eaten in a month.
With nights drawing in, Strawberry Muffins will be a welcome addition to a cuppa, whatever the time of day.
Cost: £2.50
Makes: 12 good sized muffins
Ingred:
75gm/2.5oz plain white flour
75gm/2.5oz wholemeal flour
10gm/1/3oz oat or wheat bran or ground almonds
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1/2 tsp cinnamon
75 gm/2.5oz soft brown sugar
1 large egg
187ml/6oz buttermilk OR 125 gm yoghurt plus 60 ml milk
30gm/1oz unsalted, melted butter
1/2 tsp orange or vanilla extract
75gm/2.5oz grated peeled pear, drained
90gm/generous 3oz grated carrot
90gm/generous 3oz strawberries, cut into 8
zest of an orange
30gm/1oz flaked almonds (opt)
Method:
The day or night before:
- Generously grease a 12 hole muffin tin with butter or oil; don't use paper liners; the muffins stick to the sides; cover and set aside
- Place the dry ingred into a large bowl; stir, check the sugar has no lumps
- In a small jug, beat the egg; whisk in buttermilk & essence; refrigerate overnight
- Grate carrot , cover, refrigerate
- Preheat oven to 400f/200c/180fan
- Melt & slightly cool butter; whisk into egg/milk mix
- Pour wet into dry ingredients; stir until everything is amalgamated
- Grate pear
- Chop strawberries into maybe 8 pieces each
- Drain carrots & pear of any liquid
- Add carrot, pear, strawberries and zest to muffin batter; scrape the sides and bottom of bowl to ensure all is incorporated & evenly distributed
- Using a 2 inch/5cm ice cream scoop to fill muffin moulds 3/4 full
- Scatter over flaked almonds if using
- Place in the centre of the oven; bake 15-18 mins
- Cool in tin 2 mins; run a sharp knife around the edge of the muffins, lifting slightly as you go; release muffins onto cooling rack
'I liked the variety of flavours as you got bursts of each fruit.' Political Agent
'Was expecting a more cake-like texture; also, too many flavours for me.' Local Councillor
Tips:
- if you're still weaning yourself or your family off sugar, more sweetness may be required; mix a couple of teaspoons of sugar with half a teaspoon of cinnamon and sprinkle this over the tops of the muffins before baking
- for an adult version, replace cinnamon with dried or freshly grated ginger, sultanas with finely chopped candied ginger or drained ginger in syrup and orange zest with lemon zest
- for a free of common-wheat option, use spelt flour
- Other ways to use up strawberries -- freeze or make a batch of Low-no Sugar Instant Jam/Compote.
Comments:
'A very good muffin.' Political Agent
*adapted from Williams Sonoma's The Essentials of Baking
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This recipe has been developed by B Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.
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