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Muffins

Strawberry Muffins

March 27, 2014 by Kay 13 Comments

My recipe for Strawberry Muffins is an easy to prepare muffin that is filled with fresh strawberries and topped with cinnamon & sugar.

If you are stuck in a breakfast rut, here is a recipe that will get things moving. This recipe is considered a lite recipe, lower in calories than most muffins. Along with eating them for breakfast you could also have them as a snack or perfect for lunch.

Ripe strawberries are perfect for this recipe, they are sweeter when they are ripe. As you can see by the pictures they are baked to a golden brown and the strawberries really stand out. You could easily freeze these muffins in an air tight container for up to 1 month.

Strawberry Muffins

Strawberry Muffins

 

 

Strawberry Muffins

Strawberry Muffins

 

 

Strawberry Muffins

Strawberry Muffins

 

 

 

 

 

 

 

Strawberry Muffins

Strawberry Muffins

 

 

 

 

 

 

 

 

Enjoy!

Kay Signature

 

 

 

Print
Strawberry Muffins

Rating: 51

Yield: 18 Muffins

Strawberry Muffins

Ingredients

  • 3 cups + 1 Tbsp all-purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 10 Tbsp unsalted butter, cubed and softened
  • 3/4 cup sugar
  • 2 large eggs
  • 2 tsp vanilla
  • 1/4 tsp almond extract
  • 1 1/2 cup plain fat-free Greek yogurt
  • Generous 1 1/2 cup chopped strawberries (~8 oz by weight, after hulling)
  • Cinnamon and sugar, for sprinkling tops (optional)

Instructions

  • Preheat oven to 400
  • Mix 3 cups flour, baking powder, baking soda, salt in medium bowl; set aside.
  • Cream butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
  • Add eggs, one at a time, beating well after each addition followed by the vanilla and almond extract.
  • Beat in half of dry ingredients, followed by a third of the yogurt.
  • Add remaining dry ingredients in two batches, alternating with the yogurt, until incorporated.
  • Toss strawberries with the remaining 1 Tbsp flour and add to the mixer, mixing for just a few more seconds to distribute evenly (the batter will be very, very thick).
  • Spray a muffin tin with non-stick spray or line with paper liners.
  • Divide the batter evenly among cups.
  • Sprinkle tops lightly with cinnnamon and sugar, if using.
  • Bake for 8 minutes and then decrease oven temperature to 375 and bake for ~12 more minutes until golden brown and a skewer inserted in the center comes out clean.
  • Let cool 5 minutes in the pan before removing and cooling completely.
  • Will keep ~3 days in a covered container.

Notes

Recipe adapted from Confessions of a Foodie Bride

3.1
http://www.lovefoodwillshare.com/strawberry-muffins/

 

Filed Under: Breads, Breakfast / Brunch Tagged With: Butter, Cinnamon, Muffins, Strawberries, Sugar

Pomegranate Orange Muffins

February 25, 2014 by Kay 6 Comments

Pomegranate Orange Muffins are little morsels packed full of fruity flavor, the seeds pop in your mouth when you bit into the muffin. The orange juice, orange zest and powdered sugar compliment the pomegranate well. You will find it hard to eat just one of these.

This is a healthy muffin using applesauce in the recipe in place of oil or butter. Trust me, you won’t miss the oil or the butter and since they are a healthy version you can eat two 🙂

These are not only good for breakfast, but for lunch or an afternoon snack. Definitely a kid pleaser.

If you need instructions on how to clean a pomegranate, check out this video; Hot to clean a pomegranate

The baked muffins.

The baked muffins.

 

 

Tasty Morsels

Tasty Morsels

 

Powdered Sugar the tops.

Powdered Sugar the tops.

 

 

 

 

 

 

 

Can you see the seeds?

Can you see the seeds?

 

Pomegranate Orange Muffins

Pomegranate Orange Muffins

 

 

 

 

 

 

 

 

 

 

 

 

 

Enjoy!

Kay Signature

 

 

 

 

 

Print
Pomegranate Orange Muffins

Pomegranate Orange Muffins

Ingredients

  • 1 cup rolled oats
  • ½ cup apple/orange juice
  • ½ cup boiling water
  • ½ cup applesauce (or typically, butter)
  • ½ cup packed brown sugar
  • 1/3 cup white sugar
  • 2 eggs, lightly beaten
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 1 pomegranate (seeds only)
  • 1-2 tablespoons orange zest

Instructions

  • Preheat oven to 350 degrees F. Grease muffin pans.
  • In a small bowl soak oats in orange juice and water for 15 minutes.
  • In a large bowl cream together butter and sugars. Beat in eggs and oat mixture.
  • In a separate bowl, blend flour, baking powder, soda, salt, and nutmeg. Stir into batter. Stir in pomegranate seeds and orange zest. Spoon batter into prepared muffin pans, filling almost to the top.
  • Bake at 350 degrees F (175 degrees C) until golden brown, about 20 minutes. 1 muffin has 140 calories and 3g fat.
3.1
http://www.lovefoodwillshare.com/pomegranate-orange-muffins/

Adapted from Pinch of Yum

 

 

 

 

 

Filed Under: Breads, Breakfast / Brunch Tagged With: Muffins, Orange Juice, Pomegranate, Powdered Sugar

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