Food Plant


strawberry orange muffins
February 13, 2008, 7:52 am
Filed under: Uncategorized

strawberry orange muffin

i made these the other day because i love strawberries but very rarely get to use them in baking. i had this plan to bake strawberry muffins and prove to the world that they don’t always result in soggy, raw baked goods, but then the day came and i happened to have fresh orange juice in the fridge. a rare occasion in itself, how could i not combine the two? the recipe is based on the one that kay swears by, but i’ve changed it enough that it’s easier to type up a new recipe.

dry mix:

3 cups flour (i used 1.5 all-purpose and 1.5 whole wheat pastry. you can use spelt instead of whole wheat, but in that case add an extra 1/3 cup spelt.)
1 1/4 cup sugar (1 1/3 cup may be a better idea if your strawberries aren’t very sweet.)
3/4 tsp salt
4 tsp baking powder
1/2 tsp cinnamon
1/2 tsp ginger

wet mix:

4 tsp egg replacer powder + 1/4 cup soymilk (or water or orange juice)
2/3 cup orange juice
1/2 cup oil (any neutral flavour kind.)
1/2 tsp vanilla
1/2 tsp orange extract
optional: zest from one orange (in addition to or instead of the orange extract.)

2 cups finely diced strawberries, fresh or frozen and lightly thawed (large pieces of strawberry will prevent the inside from baking properly. half strawberries and half rhubarb would be a nice variation, btw)
large grain sugar and a bit of cinnamon and ginger for dusting – or try the crumb topping listed at the bottom*

instructions:

Thoroughly combine the dry ingredients in a large bowl. Preheat oven to 400 f. Grease a 12 large muffin tin, or use nonstick silicone liners (I got some that day, they’re fun.) In a medium bowl, whisk together the powdered egg replacer and liquid until frothy and thickened. Add the rest of the wet mix ingredients and combine.

Pour the wet ingredients into the dry, and mix until just incorporated. The batter will be thick, that’s fine. Quickly fold in the strawberries, making sure to distribute them more or less equally. Pour the batter into the muffin tin, and sprinkle the sugar and spices or crumb topping. Bake for 25 minutes. Cool for at least 10 minutes before eating.

* crumb topping

1/2 cup flour

1/2 cup sugar

3 tablespoons cold Earth Balance or vegetable shortening

1/4 tsp cinnamon

1/4 tsp ginger

2 tablespoons slivered or sliced almonds

Mix with your hands until it’s crumbly and keep in the fridge until ready to use.

strawbery orange muffin

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