Finally! Fresh berries are getting less expensive, because they're now in season. There's nothing like snacking on a carton of fresh blueberries or strawberries to make you feel like it's really, truly almost summer. Ahhhh ... but, buying fresh strawberries leaves me wondering what to do with the couple of bags of frozen ones I still have in my freezer. (I use the frozen kind to make smoothies, but I'm sure there are other delicious things I can be doing with them!) Turns out, I can use them to bake up a relatively guilt-free breakfast treat -- like, say, a muffin! Oooh, now nothing beats a homemade muffin for b-fast.
Here, a quick, simple (and vegan!) recipe for delicious strawberry muffins ...
1 1/2 cups all-purpose flour
1/2 cup sugar
1/4 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
3/4 cup coconut milk, vanilla soy milk, or almond milk
1/3 cup canola oil
1 tsp. vanilla extract
1 cup frozen strawberries, thawed and chopped
Preheat your oven to 375 degrees and grease muffin tins.
Begin by mixing together dry ingredients (flour, sugar, salt, baking powder, and baking soda). Gently stir in milk, oil, and vanilla, but be careful not to over-mix. (A few lumps are okay!) Fold in your thawed strawberries and pour batter into muffin tins, 3/4 of the way to the top. Slide your filled tins into the oven and cook for 15-20 minutes, depending on your oven. Test by inserting a toothpick; when they’re ready to come out, the toothpick will remain dry.
Allow to sit for at least 10 minutes. Enjoy!
Image via Garrett Ziegler/Flickr