User login
Strawberry and Honey Muffins
Honey has calming properties and it was once thought that strawberries attracted prosperity and harmony. They’re also delicious, fibre-filled and potassium-rich, and with no butter or white sugar needed, they make an amazing lunchbox addition.
3 teaspoons baking powder
1 teaspoon ground nutmeg
1 egg
¼ cup honey
1 large ripe banana, chopped
¼ cup (60ml) quality soy milk or milk of choice
¼ cup rice bran oil (or light/flavourless olive oil)
1 punnet (250g) strawberries, tops removed and diced
¾ cup sultanas fine desiccated coconut
Method: Preheat oven to 180°C (355°F). Place party cup cake paper cups into 1 x 12 cup muffin tray (or alternatively grease a muffin tray).
In a large mixing bowl, mix the flour, baking powder and nutmeg together.
In a small food processor, blend the egg, honey, banana and soy milk until smooth. Then, while the motor is running, slowly drizzle in the oil and blend well until smooth and creamy.
To the dry ingredients, add the strawberries and sultanas, then the milk mix and briefly stir with a wooden spoon until just mixed (do not over-mix). Spoon the mixture evenly into each muffin cup, filling high, and sprinkle generously with desiccated coconut (this gives them a gorgeous party look). Bake for 15 minutes or until golden and cooked through (test with a toothpick – if it comes out clean, the muffins are done). Cool on a wire rack.
VARIATIONS
Going white: you can make a white flour version of this muffin by substituting the wholemeal flour with 1 ½ cups of organic plain flour although it will be lower in fibre.
MUFFIN TIPS
Cool: muffins can be stored in the freezer for three months (as if they’ll last that long!). You can pop one straight into a lunchbox to defrost.
Budget: use home brand or cheap honey for baking.
Skip the bleach: if using white flour choose organic, unbleached flour as you are not whitening your socks and singlets with this muffin mix.
Designed by Karen Fischer. Hope you love them!