After an entire weekend of getting together with family, stuffing our faces with not so figure friendly foods, it was nice to get back into the kitchen and do my part to get us back on track. So, here is a delicious muffin to kick of your monday. One that is just sweet enough to satisfy any holiday sweet tooth addiction you’ve started, omitting the guilt. Roasting the strawberries intensifies the sweetness of the berry, resulting in super flavorful muffins. Whole wheat flour helps make these muffins hearty, and lemon zest lightens them up just enough. They were gobbled up by the kids after their naps yesterday, and I was one happy momma not to hear a peep of complaints. It’s safe to say these will be coming around more often, next time I think tossing fresh blueberries to the batter as well.
- (for roasting)
- 1 pound strawberries, stems removed
- pinch of sugar
- (for muffin batter)
- 1 cup sugar
- 2 cup whole wheat flour
- 1 1/2 tsp baking powder
- 1/2 tsp kosher salt
- zest of 1 lemon
- 1/4 cup reserved strawberry juice, or 1/4 cup milk (we use soy)
- 1/2 cup vanilla coconut yogurt (or low fat greek yogurt)
- 2 eggs
- 2 tsp vanilla
- 8 Tbsp melted butter (1/2 cup melted earth balance butter if you need non-dairy)
pre heat the oven to 400*
-Line a baking sheet with foil, and place the strawberries on. Toss with a pinch of sugar, and let roast at 400* for a total of 15-20 minutes, tossing once. Once roasted, take out, let cool and lower the oven temperature 350*.
In the meantime, in a medium bowl whisk together the sugar, flour, baking powder, salt, and lemon zest.
In another bowl, mix together the yogurt, eggs, vanilla and melted butter.
Once the strawberries have roasted, place the strawberries in a strainer and collect the juices that come out. You’ll need 1/4 cup of the juice. Do not worry if you do not get 1/4 cup, I had much less (about 2 tablespoons), so I used what I had, and still used an additional 1/4 cup milk. If you have 1/4 cup of juice, just use that and omit the milk. Add the milk, or strawberry juice to the wet bowl, stir to combine.
Add the dry ingredients to the wet. When everything is fully combined, gently fold in your strawberries. Line your muffin tin with liners, and fill each cup to the top. Top with sugar sprinkles (optional). Spray the top of the muffins/pan lightly with non stick spray and bake at 350* for 20-24 minutes.
recipe tweaked from: