STRAWBERRY MUFFINS 🍓 Now that strawberry season is in full effect it’s only right I share my favorite strawberry recipe. Last summer you all flipped for it telling me these were your favorite muffins ever **happy dance** If you haven’t tried these yet im not sure what you’re waiting for?!?🤗🤍✨ STRAWBERRY MUFFINS 🍓 Ingredients: ✔️1 ½ C Chopped Strawberries ✔️1 ½ C GF, Whole Wheat Flour or All Purpose Flour ✔️¼ C Flaxseed Meal ✔️4 T Unsalted Butter ✔️1 C Plain Greek Yogurt ✔️½ C Maple Syrup ✔️2 Eggs ✔️¼ C Milk ✔️1 tsp Vanilla Extract ✔️1 tsp Baking Powder ✔️½ tsp Baking Soda ✔️½ tsp Salt Directions: 1. Preheat oven to 375°F. Insert cupcake liners into a standard sized 12-cup muffin tin. 2. In a bowl, place diced strawberries and a ¼ C of your flour. Lighting toss, coating the strawberries and set aside. 3. In a large bowl, combine melted butter, yogurt, maple syrup, eggs, milk and vanilla. Whisk to combine. 4. Add baking powder, baking soda, salt, flaxseed meal and left over 1 ¼ C flour. Whisk to combine. 5. Once the batter is fully combined, gently fold in the flour coated strawberries. 6. Evenly distribute batter into muffin tin, filling up each cup until the batter has run out. These muffins will have nice big muffin tops, don’t worry about over-filling. 7. Bake for about 20 minutes or until a toothpick can be inserted and comes out clean. 8. Let cool & enjoy!! **Can be stored for 3 days at room temp in an airtight container lined with paper towel or frozen for up to two months :)
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July 2021
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