Strawberry Muffins
Sunnyside Cook
Ingredients
- 2 cups all-purpose flour
- 1 cup whole wheat pastry flour
- 1 cup sugar
- 4 ½ teaspoons baking powder
- 1 ½ teaspoons cinnamon
- ¾ teaspoon salt
- 1 large egg white
- 2 large eggs
- 1 cup apple cider or apple juice
- ½ cup canola oil
- 24 strawberry slices
- 1 1/2 cups chopped strawberries cut in 1/2 inch pieces
Instructions
- Preheat oven to 400 degrees. Grease muffin tins with nonstick cooking spray or butter.
- Slice the strawberries about 1/16 inch thick. Put aside 18-24 middle slices (that look like hearts). Chop the remaining strawberries into 1/2-inch pieces until you have about 1 1/2 cups worth.
- In a large bowl, whisk together the flours, sugar, baking powder, cinnamon, and salt to combine thoroughly.
- In a medium bowl, beat the egg white and whole eggs together until they are well mixed. Beat in the apple cider or juice and the oil until well blended.
- Make a well in the dry ingredients. Pour the egg mixture into the flour mixture, stirring the ingredients just until they are moist.
- Gently stir in the chopped strawberries. Divide the batter among 18-24 greased muffin cups, filling about 3/4 full. (I use an ice cream scoop for this task.) Top each muffin cup of batter with a reserved strawberry slice.
- Place the muffin tins in the oven and bake the muffins for 20 - 25 minutes, or until golden brown and tester inserted into the center of one comes out clean.
- Move to a cooling rack and allow to cool for 10 minutes. Remove muffins from pans and allow to cool further on racks.
Notes
Adapted from Good Food Gourmet by Jane Brody.
These muffins freeze well. After cooling completely, transfer muffins to an air-proof container or freezer bag.