Tomorrow is Little Shack's turn for snack day again so that almost always means muffins. I had a ton of strawberries in the fridge and they were so ripe that they weren't going to last much longer so it was obvious that I would be making strawberry muffins. I found tons of great sounding recipes but they all called for stuff I didn't have on hand like buttermilk or yogurt and I wanted to make them using what was in the house.
I came across this recipe on Thyme For Food for a really basic strawberry muffin. With a little tweaking, I whipped up a batch and they are pretty good. Not very sweet at all and with the addition of some whole wheat flour, I could send them to school with a clear conscience. If I were making these for home, I would probably serve them with a bit of butter or some apple butter or something because they really are not sweet at all. Maybe next time I would also add a mashed banana. I thought that the vanilla soy milk would give enough sweetness to counteract the low sugar content so I am very happy that I chose to try that in place of the milk.
Adapted from Strawberry Muffins from Food For Thyme:
1/2 cup brown sugar, packed
2 cups unbleached all purpose flour
1/2 cup whole wheat flour
1 tbls baking powder
1 cup vanilla soy milk
1/2 cup melted unsalted butter
1 tsp vanilla
2 cups diced fresh strawberries
Preheat the oven to 400F.
Place paper liners into a 12 cup muffin tin.
In a medium bowl, mix the dry ingredients and stir with a spoon. In a large bowl, crack the eggs and whisk lightly with the soy milk, butter and vanilla. Add the dry ingredients into the wet and stir until well mixed. Add the berries and stir just until incorporated. Spoon the batter into the baking cups until almost full so you will have a bigger muffin.
Bake for about 23 minutes, remove the pan from the oven and cool for at least 5 minutes before removing the muffins from the pan and let cool on a rack.
Keep fresh in an airtight container for up to 2 days or freeze for up to 3 months.