Springtime Strawberry Muffins |
|
 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 18 |
|
Pair up your garden bounty this spring and summer for these delicious muffins. Lavender infused soymilk teams up with whole spelt flour, applesauce and two forms of strawberries, for a breakfast that will never be the same! Read more ! Ingredients:
1 cup plain, low-fat soy milk |
3/4 cup agave nectar |
2 tbsp dried lavender |
1/2 cup unsweetened applesauce |
3/4 cup pureed strawberries |
3 tbsp canola oil |
4 cups spelt flour |
1 tbsp baking powder |
1 tsp baking soda |
1/3 cup diced strawberries |
Directions:
1. Preheat oven to 350F. Lightly grease muffin cups.
2. Heat soy milk, agave nectar and lavender in a saucepan until steaming.
3. Cover, remove from heat and steep 5 minutes.
4. Mix applesauce, pureed berries and oil in a medium bowl.
5. Strain soy milk mixture into the sauce mixture and set aside to cool.
6. Whisk together the flour, baking powder and baking soda.
7. Add berries, toss to coat well.
8. Pour in the wet mixture and mix just to blend.
9. Bake 25-30 minutes, or until they test done.
10. Cool 3 -4 minutes in pans, then remove to a wire rack and cool completely.
|
|