Light Strawberry Shortcake Muffins
Jun 14, 2018 21:34:23 GMT -5
Post by bloodbought on Jun 14, 2018 21:34:23 GMT -5
Light Strawberry Shortcake Muffins
Makes 6 standard muffins
Ingredients
4 – 5 ounces ripe strawberries (This equals about 4 medium,
or 3 large, or 8 small berries. Or about 2/3 cup chopped.)
1 tablespoon white granulated sugar
1 egg
1/4 cup white, granulated sugar
2 tablespoons canola (or vegetable or cold-pressed virgin coconut) oil
1/3 cup low fat milk (2% milk gives great results; for richer tasting muffins,
use whole milk, half-and-half, or cream)
1 teaspoon vanilla
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup all-purpose flour
Step 1 - Prep oven, pan, berries: Preheat oven to 350º F. Line six muffin cups with paper holders and lightly coat the papers with non-stick spray. Wash your strawberries and gently pat them dry with a paper towel. (It’s okay if they’re still damp.)
Hull them (see how further down the page), and chop them intosmall, uniform pieces. You’ll retain more of the juices if you slice them over a small bowl. Once chopped, the strawberries should fill 2/3 cup and no more. Sprinkle berries with 1 tablespoon sugar, toss well, and set bowl aside.
How to hull a strawberry: Pinch off the green
stem. Using a small, sharp knife, cut around the
berry's crown (or move the berry in a circular
motion against the blade). Remove the fibrous,
white conical-shaped core, leaving as much fruit
intact as possible
Step 2 - Make batter with one bowl mixing
method: Crack egg into a mixing bowl and gently
beat with a whisk or fork. Add ¼ cup sugar, oil, milk, vanilla,
salt, baking powder, and baking soda, and whisk until
blended. Add chopped strawberries from Step 1. Be sure to
include any strawberry juices that may have accumulated at
the bottom of the strawberry bowl. Stir to blend.
Step 3 - Add dry ingredients: Measure flour and pour into the
bowl with your wet ingredients. With a spoon or spatula, mix the
dry and wet ingredients to form a lumpy batter. Do not over mix
at this stage or your muffins will be tough instead of tender, but
be sure to blend all the raw flour completely into the batter.
Step 4 - Bake: This batter will make 6 standard muffins so
divide it up evenly among your paper-lined cups (be sure to
lightly coat the papers with non-stick spray). Bake in a well
preheated 350º oven for 25 to 30 minutes. The muffins are
not done baking until the tops have turned golden brown.
Cooling and storing: Allow the muffins to cool for five minutes
in the pan. Remove and finish cooling on a wire rack. Once
they're completely cool, you can wrap them in plastic and store
them in the refrigerator.
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