Today’s Breakfast: Tasty, fruit-filled muffins. I love bread. In all forms. Fruit breads, savory breads, quick breads, yeast breads, biscuits, muffins, scones, bagels, the smell of bread baking, the look of fresh bread on the counter, you name it. My mouth is watering just writing about my love for bread.
This morning I decided to break out yet another bag of frozen strawberries and try my hand at some muffins. The result was tasty! However, if you are looking for a light and fluffy, cupcake-like dessert muffin, this is probably not the one for you. There is quite a lot of fruit which makes the muffin a bit more dense, but that much more healthy and delicious! If you are reading this during prime strawberry season and have fresh berries to work with, the muffins would likely maintain more “fluffiness”.
I may also add, I had family staying over and wanted to use a full bag of strawberries, which means that this recipe makes a lot of muffins! If you are looking to only make a dozen or so, I would recommend cutting the recipe in half.
In a large bowl combine:
3 C. All Purpose Flour
1 C. Whole Wheat Flour
2 Tbs. Baking Powder
1 tsp. Salt
1/2 C. Sugar
Combine wet ingredients and add to dry:
4 Eggs (I used egg replacer)
1 1/2 C. Almond Milk
1/2 C. Sunflower or Vegetable Oil
1 qt. Thawed Strawberries – Chopped in food processor
1 1/2 C. Thawed Rhubarb
Stir until just combined and pour into greased muffin tins. Bake at 350 for 20-25 minutes.
3 qt. Strawberries 1 gal. Kale 1 qt. Swiss Chard Some Garlic Scapes 2 qt. Blueberries 3 qt. Butternut Squash 1 qt. Corn
34 more items to go!