Strawberry Nut Muffins

Strawberry Walnut Muffins

There’s an abundance of luscious, bright red strawberries in the markets right now. Strawberry shortcake, strawberry pie and salads with strawberries flash through my mind of seasonal fruitful summer-time treats. I try to make muffins, scones, etc. at least once a week so that my true better-half has a healthful treat or two to take to work in the mornings for breakfast.    Teenie Cakes has shared renditions of Banana Nut Muffins and  Blueberry, Banana-Walnut Crumb Muffins but how about strawberry muffins? Odd? Why not incorporate these seasonal, plump and phytonutrient berries in a breakfast muffin?

Teenie Notes

• The original recipe called for sprinkling granulated sugar on top of each muffin. Omitted this and used turbinado sugar for the tops instead.
• Adjusted the sugar measurement to 2/3 cup.   It was perfect!
• Added a 1/2 cup to 3/4 cup of chopped nuts (walnuts, pecans or hazelnuts would be good).
• These muffins are best served completely cooled.   If you’re pressed for time, let them cool and set at least 10-15 minutes before serving.

Strawberry Nut Muffins
source adapted from Whole Living

Makes 12 muffins

Ingredients

1 1/2 cups strawberries, sliced

2/3 cup granulated sugar

1 1/4 cups all-purpose flour (spooned and leveled)

1/2 cups whole-wheat flour (spooned and leveled)

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1 cup low-fat buttermilk

1/4 cup vegetable oil

1 large egg

1 teaspoon pure vanilla extract

1/2 to 3/4 cup nuts, chopped (walnuts, pecans hazelnuts, etc.)

2 tablespoons raw / turbinado sugar, for topping (optional)

Directions

Preheat oven to 400 degrees.    Prepare a standard 12-cup muffin pan with paper liners OR spray with non-stick spray.  Toss together strawberries and sugar.   Using a potato masher or fork, lightly mash berries; set aside.

In a large bowl, whisk together flours, baking powder, baking soda, salt and cinnamon.  In a medium-sized bowl, combine buttermilk, oil, egg, and vanilla; whisk to combine.   Mix in the walnuts.

Create a well in the center of the flour mixture and pour the buttermilk mixture and berry mixture, with its juices in the well.  Fold just until combined.   Using a large ice cream scoop, divide the batter among the muffin cups.  Sprinkle the tops with the raw or turbinado sugar.

Bake 17 minutes or until toothpick insert comes out clean. Cool 5 minutes in muffin pan and then transfer to a wire rack. Cool completely. Let the muffins cool and set at least 10-15 minutes before serving.

Teenie Cakes