If you saw yesterday's post, you know that I had my hands full with a TON of farm fresh Strawberries my husband brought home during our visit to Michigan. I macerated quite a bit to see what I could make with them, and early Sunday morning I decided to make some Muffins. I decided to mash up the strawberries very well to really infuse the batter and muffins with big strawberry flavor.
The batter did become very wet, but it made the muffins very moist. If you want a thicker batter you can add extra flour gradually to get the consistency you want. If you stick with my measurements, they will be squatter muffins but very moist and cakey. But these were gobbled up quickly, and I brought extras to work which were gone in seconds.
You can substitute any seasonal berries you wish in the same manner. Play with this recipe and see what breakfast fun you can bake up!
Strawberry Almond and Honey Muffins
Ingredients
Macerated strawberries:
1-pint strawberries, hulled and sliced
1/4 cup sugar
1/2 Tbsp. orange juice
dash of salt
1 tsp. vanilla extract
Mix together and let sit for a couple hours until strawberries are very soft.
1-pint strawberries, hulled and sliced
1/4 cup sugar
1/2 Tbsp. orange juice
dash of salt
1 tsp. vanilla extract
Mix together and let sit for a couple hours until strawberries are very soft.
Batter:
2 cups macerated strawberries, mashed up with a potato masher or immersion blender
1/2 cup milk
1/2 cup canola oil
2 eggs
1/4 cup honey
1/3 cup sugar
2 cups flour
1/2 tsp. salt
3 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. almond extract
Directions
Preheat oven to 350˚. Spray a muffin tin with nonstick cooking spray. Set aside.
Pour the mashed strawberries in a large bowl, and add the eggs, milk and canola oil. With a hand mixer, beat well. Add the sugar and honey and beat well. Finally, add the almond extract and mix well.
In a separate bowl, mix the flour, salt, baking powder and baking soda with a fork. Add the flour mixture to the strawberry batter and gently mix with the hand mixer on low. Mix until just combined.
Spoon batter into the muffin molds, about 2/3rds full. Bake for 20-25 minutes. Muffins should be lightly golden on the edges and the tops spring back to the touch. Invert muffins onto a cooling rack to cool completely. They may stick a little, so use a dull knife to run along the edges to loosen.
