Thursday, June 25, 2009

Strawberry Muffins

  • 1 1/2 cups sliced strawberries
  • 1/3 cup plus 1 tbsp sugar
  • 1 1/4 cups all-purpose flour
  • 1/2 cup whole-wheat flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1 cup low-fat buttermilk
  • 1/4 cup olive oil or vegetable oil
  • 1 large egg
  • 1 tsp vanilla extract
  1. Preheat oven to 400*. LIne a standard 12-cup muffin tin with paper liners. Toss together strawberries and 1/3 cup sugar. Using a potato masher, lightly mash berries; set aside.
  2. In a large bowl, whisk together flours, baking powder, baking soda, salt and cinnamon. In a separate bowl, combine buttermilk, oil, egg and vanilla; whisk to combine.
  3. Make a well in the center of the flour mixture and pour in the buttermilk mixture and the berry mixture (with juice). Fold just until combined. Using an ice cream scoop, divide the batter among the muffin cups. Sprinkle the tops with remaining sugar.
  4. Bake until a toothpick inserted in the center of a muffin comes out clean, about 17 minutes. Cool 5 minutes in the pan, then transfer muffins to a wire rack to cool completely.

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